culinary institute of america

FeaturesCooking with Wine 8Wine and Spicy Food 12Recipes for the Fall Harvest 16The Greystone Student Garden Project 18ProChef Success 21ProChef Military Matters 22Vanilla: A Gift from Mexico to the World 35Menu Formatting and Customer Behavior 44Hiring the Best 62Social Networking for Chefs 78Recipes from Baking and Pastry 94

Certifications and CoursesCourse Calendar 3Required Skill Levels 7ProChef Certification Program 24

ProChef Level I Courses 26ProChef Level II Courses 29ProChef Level III Courses 33

World Cuisine Courses 38Specialized and Advanced Courses 48Baking and Pastry Courses 55Management/Finance Courses 60Professional Wine Studies and Certification 64MenuMasters Online Programs 80

Training Materials and Textbooks 82

Registration Information 97

General Information 98

The ProChef® JournalOctober 2009, Issue 11Published by The Culinary Institute of America1946 Campus Drive, Hyde Park, NY 12538-1499

Cover Photography: John Barkley

Photography: Roger Ball, John Barkley, Keith Ferris, Ben Fink, Eric Futran, Elizabeth Kossick, Chas McGrath, On Location Studios,Mike Polito, and David Wakely

©2009 The Culinary Institute of America

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WEB: Visit www.ciaprochef.com.

PHONE: Call 1-800-888-7850 or 845-452-2230.

FAX: 845-451-1078

MAIL: Accounts Receivable, The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY12538-1499

IN PERSON: Visit the Continuing Education CustomerService Office at the Hyde Park or Greystone campus.

HOW TO REGISTER PLEASE NOTE: Course availability, dates, and times

subject to change. For the most up-to-date classinformation, please visit www.ciaprochef.com.

I’m excited about wine. That may sound a little strange at

first coming from a “chef type” like me, but let me explain.

First, despite what people sometimes think, the wine indus-

try is anything but stagnant. Quite the contrary, it is con-

stantly changing, as evidenced by the renaissance of the

Italian wine industry a few years back. And the transfor -

mations are happening in Old and New World wines

alike; there’s a lot to be excited about in the wine world

these days.

But what interests me most about wine lately is its career-

building potential. As the restaurant industry has matured,

we’re seeing more and more overlap between the roles of

the chef and the sommelier. Today, the chef who wants to

be successful needs to know more about wines, and bever-

age professionals need a working knowledge of the culi-

nary arts and what makes the kitchen tick. Cross-training is

not only a smart career move for the chefs and sommeliers

in question, it also benefits their investors, restaurant own-

ers, and customers. When the front and back of the house

work better together, there’s a positive ripple effect on the

entire business—and in these especially competitive times,

that synergy can mean the difference between struggling

and thriving.

So I invite you to satisfy your curiosity about how the

“other half” lives. Step out of your comfort zone, grow

your skills, and I promise you, the rewards will be many.

JOURNALNEWS Mark Erickson ’77, C.M.C.,Vice President—Dean ofCulinary Education

OCTOBER 1St. Helena, CA CampusFood and Wine Pairing Fundamentals (p. 76)

OCTOBER 5St. Helena, CA CampusMastering Wine I (p. 70)

Hyde Park, NY CampusAn Exploration of Food and Wine for

Chefs PM (p. 34)ProChef Level I Pre-Assessment

Workshop (p. 26)ProChef Level II Pre-Assessment

Workshop (p. 29)ProChef Level III Pre-Assessment

Workshop (p. 33)ProChef Level III Immersion (p. 34)Techniques of Healthy Cooking PM (p. 31)Vibrant Dishes of Latin America and

the Caribbean AM (p. 34)Wedding Cake Fundamentals PM (p. 58)

OCTOBER 9Hyde Park, NY CampusProChef Level I Pre-Assessment



Workshop (p. 33)

OCTOBER 12St. Helena, CA CampusMastering Wine II (p. 70)

Hyde Park, NY CampusAsian Cuisine: Ingredients and Techniques

PM (p. 34)Financial Understanding for Chefs AM

(p. 34, 60)ProChef Level II Certification Exam (p. 30)

OCTOBER 19St. Helena, CA CampusIntroduction to the Classic Wine Regions

of Europe I (p. 71)

OCTOBER 20Hyde Park, NY CampusProChef Level III Certification Exam (p. 33)

OCTOBER 22St. Helena, CA CampusIntroduction to the Classic Wines

of Europe II (p. 71)

OCTOBER 26St. Helena, CA CampusThe Business of Wine: Understanding the

Pipeline from Producer to Consumer (p. 77)

Hyde Park, NY CampusCharcuterie, Smokehouse, and Condiment

Workshop PM (p. 48)Cooking Principles I PM (p. 27)Modern Plated Desserts PM (p. 57)ProChef Level I Certification

Immersion (p. 27)Soups, Stocks, and Sauces AM (p. 27)

OCTOBER 30St. Helena, CA CampusCertified Wine Professional—Foundation

Level I Exam AM (p. 67)

NOVEMBER 2St. Helena, CA CampusThe Napa Valley Intensive (p. 73)

Hyde Park, NY CampusAccompaniments and Side Dishes:

Beyond the Protein PM (p. 28)Breakfast and Brunch Cookery AM (p. 28)Specialty and Hearth Breads PM (p. 55)

NOVEMBER 5St. Helena, CA CampusTrendsetters: Emerging Wines of Europe

(p. 72)

NOVEMBER 9St. Helena, CA CampusWinning Wine Lists: Creating More Success

for Your Business (p. 77)

Hyde Park, NY CampusCooking Principles II PM (p. 28)Exceptional In-Flight Service (p. 51)

NOVEMBER 16St. Helena, CA CampusCareer Discovery Boot Camp—

Wine Studies (p. 69)Charcuterie, Smokehouse, and Condiment

Workshop PM (p. 48)

Hyde Park, NY CampusCakes, Tortes, and Tarts PM (p. 56)ProChef Level I Certification Exam (p. 27)ProChef Level III Certification Exam (p. 33)

NOVEMBER 19Hyde Park, NY CampusProChef Level I Pre-Assessment



Workshop (p. 33)

DECEMBER 1Hyde Park, NY CampusChocolates and Confections PM (p. 57)ProChef Level II Certification Exam (p. 30)

DECEMBER 7St. Helena, CA CampusCulinary Competition Seminar AM (p. 50)Modern Buffet Presentation Techniques

AM (p. 54)Sensory Analysis of Wine (p. 70)

Hyde Park, NY CampusCulinary Competition Seminar PM (p. 50)Individual Pastries and Desserts PM (p. 57)

DECEMBER 9St. Helena, CA CampusWine and Food Pairing Fundamentals

(p. 76)

DECEMBER 11St. Helena, CA CampusChampagne in Depth (p. 75)

Hyde Park, NY CampusProChef Level I Pre-Assessment



Workshop (p. 33)

DECEMBER 14St. Helena, CA CampusProChef Level I Certification Exam (p. 27)

Hyde Park, NY CampusCulinary Competition Seminar PM (p. 50)

DECEMBER 15St. Helena, CA CampusAdvanced Wine and Food Pairing (p. 53, 76)

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COURSE CALENDAR | OCTOBER 2009–JUNE 2010

JANUARY 4St. Helena, CA CampusMastering Wine I (p. 70)Specialty and Hearth Breads AM (p. 55)

JANUARY 5St. Helena, CA CampusAdvanced Seafood Cooking PM (p. 53)

Hyde Park, NY CampusAn Exploration of Food and Wine PM (p. 34)Gluten-Free Baking AM (p. 56)Industry Trends and Menu Development

Seminar AM (p. 50)ProChef Level II Certification Exam (p. 30)

JANUARY 11St. Helena, CA CampusIngredients, Flavor Dynamics, and

Techniques of Evaluation: A Master Class AM (p. 54)

Mastering Wine II (p. 70)


AM (p. 34)Cooking Principles I AM (p. 27)ProChef Level I Certification Immersion

(p. 27)Soups, Stocks, and Sauces PM (p. 27)

OnlineMarketing and Consumer Behavior in

Menu R&D (p. 80)

JANUARY 12St. Helena, CA CampusWine and Food Pairing for Chefs PM

(p. 53, 76)

JANUARY 18Hyde Park, NY CampusAccompaniments and Side Dishes:

Beyond the Protein PM (p. 28)Catering: Managing a Successful Business

Operation AM (p. 49)Indian Food: From Simplicity to

Sophistication AM (p. 40)Modern Plated Desserts PM (p. 57)

JANUARY 19St. Helena, CA CampusThe California Intensive (p. 72)

FEBRUARY 12St. Helena, CA CampusChampagne in Depth (p. 75)

FEBRUARY 15San Antonio, TX CampusClassic Cuisines of Mexico: Puebla and

Oaxaca AM (p. 42)

FEBRUARY 16Hyde Park, NY CampusThe Butcher Shop: Identification,

Fabrication, and Cooking Methods PM (p. 48)

Exceptional In-Flight Service (p. 51)Frontline Leadership Skills AM (p. 32, 60)Mediterranean Cuisine: Ingredients and

Techniques PM (p. 30)ProChef Level II Certification Immersion

(p. 29)

FEBRUARY 17St. Helena, CA CampusThe Napa Valley Intensive (p. 73)

FEBRUARY 22St. Helena, CA CampusThe Business of Wine: Understanding the

Pipeline from Producer to Consumer (p. 77)

The Cooking of Italy: From Tuscany to Sicily AM (p. 38)

Wine Immersion I (p. 69)

Hyde Park, NY CampusAntojitos—The Small Plates of Mexico AM

(p. 43)The Art and Science of Cooking PM (p. 30)Techniques of Healthy Cooking AM (p. 31)

FEBRUARY 25St. Helena, CA CampusSensory Analysis of Wine (p. 70)

MARCH 1St. Helena, CA CampusMastering Wine I (p. 70)

Hyde Park, NY CampusControlling Your Bottom Line AM (p. 31, 60)Fundamentals of Cake Decorating AM (p. 56)Garde Manger: The Art and Craft of the

Cold Kitchen PM (p. 32)

MARCH 8St. Helena, CA CampusMastering Wine II (p. 70)

MARCH 9Hyde Park, NY CampusBaking and Pastry for Chefs: Desserts and

Breads from the Hot Kitchen AM (p. 30)Cakes, Tortes, and Tarts PM (p. 56)

JANUARY 22St. Helena, CA CampusThe Washington and Oregon Intensive (p. 73)

JANUARY 25St. Helena, CA CampusThe Bordeaux Intensive (p. 73)Sous-Vide Cooking AM (p. 54)

JANUARY 26Hyde Park, NY CampusBeverages and Your Business AM (p. 49)Breakfast and Brunch Cookery AM (p. 28)Excel for Foodservice Professionals AM

(p. 61)Fundamental Baking Techniques PM (p. 55)The Seafood Market: Identification,


JANUARY 28St. Helena, CA CampusThe Rhône Intensive (p. 74)

Hyde Park, NY CampusProChef Level I Pre-Assessment Workshop

(p. 26)ProChef Level II Pre-Assessment Workshop

(p. 29)ProChef Level III Pre-Assessment Workshop

(p. 33)

FEBRUARY 1St. Helena, CA CampusAdvanced Sauces: Techniques and Flavor

Development AM (p. 52)The Burgundy Intensive (p. 73)

Hyde Park, NY CampusCafé Breakfast Pastries AM (p. 56)Cooking Principles II PM (p. 28)Making the Most of Your Marketing AM

(p. 61)Vibrant Dishes of Latin America and the

Caribbean AM (p. 34)

FEBRUARY 4St. Helena, CA CampusThe South America Intensive (p. 75)

FEBRUARY 8St. Helena, CA CampusCareer Discovery Boot Camp—

Wine Studies (p. 69)Tasting Terroir (p. 72)Techniques of Healthy Cooking AM (p. 31)

Hyde Park, NY CampusPeruvian Cuisine AM (p. 43)ProChef Level I Certification Exam (p. 27)QuickBooks for Restaurants AM (p. 61)Specialty and Hearth Breads PM (p. 55)

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MARCH 11Hyde Park, NY CampusProChef Level I Pre-Assessment Workshop



(p. 33)

MARCH 15St. Helena, CA CampusIntroduction to the Classic Wine Regions

of Europe I (p. 71)Tamales, Tortillas, and the Mexican Corn

Kitchen PM (p. 39)

Hyde Park, NY CampusProChef Level II Certification Exam (p. 30)Remarkable Service AM (p. 31, 61)

MARCH 18St. Helena, CA CampusIntroduction to the Classic Wine Regions

of Europe II (p. 71)

MARCH 22St. Helena, CA CampusMediterranean Cooking: An Advanced

Course PM (p. 40) Modern American Charcuterie AM (p. 49)Professional Wine Service: A Practical

Workshop (p. 71)Southeast Asia: Traditional Flavors and

Techniques AM (p. 43)


AM (p. 34)ProChef Level III Certification Immersion

(p. 34)Vibrant Dishes of Latin America and the

Caribbean PM (p. 34)

MARCH 23St. Helena, CA CampusWine and Food Pairing Fundamentals (p. 76)

MARCH 26St. Helena, CA CampusCertified Wine Professional—Foundation

Level I Exam AM (p. 67)

MARCH 29St. Helena, CA CampusChocolates and Confections PM (p. 57)The Germany and Austria Intensive (p. 74)

MARCH 30St. Helena, CA CampusAdvanced Wine and Food Pairing (p. 53, 76)

Hyde Park, NY CampusAn Exploration of Food and Wine for Chefs

PM (p. 34)Financial Understanding for Chefs AM

(p. 34, 60)

APRIL 5St. Helena, CA CampusThe Best American Menus: Trends, Ideas,

and Flavors PM (p. 51)The Italy Intensive (p. 74)

Hyde Park, NY CampusCooking Principles I AM (p. 27)ProChef Level I Certification Immersion

(p. 27)ProChef Level III Certification Exam (p. 33)Soups, Stocks, and Sauces PM (p. 27)

APRIL 12St. Helena, CA CampusThe Art and Science of Artisan Bread Baking

PM (p. 55)The Spain Intensive (p. 75)


Beyond the Protein PM (p. 28)Industry Trends and Creative Menu

Development Seminar AM (p. 50)ProChef Level I Pre-Assessment Workshop



(p. 33)

APRIL 13St. Helena, CA CampusProChef Level I Certification Exam (p. 27)ProChef Level II Certification Exam (p. 30)

APRIL 14St. Helena, CA CampusTrendsetters: Emerging Wines of Europe

(p. 72)

APRIL 19St. Helena, CA CampusArtisan Cheese Seminar PM (p. 51)The Australia and New Zealand Intensive

(p. 74)Chesapeake Bay to the Carolinas: Comfort

Foods and American Traditions PM (p. 40)Foods of Spain Intensive Seminar PM (p. 38)Modern Plated Desserts PM (p. 57)

San Antonio, TX CampusSoups, Stocks, and Sauces PM (p. 27)

APRIL 20Hyde Park, NY CampusBreakfast and Brunch Cookery AM (p. 28)Chocolates and Confections PM (p. 57)Gluten-Free Baking AM (p. 56)Small Dishes, Big Flavors: Appetizers and

First Courses PM (p. 52)

APRIL 22St. Helena, CA CampusSensory Analysis of Wine (p. 70)

APRIL 26St. Helena, CA CampusCulinary Arts Fundamentals for Food

Technologists: A Culinology® Workshop AM (p. 52)

France: Seasonal Bistro and Provençal Cooking PM (p. 41)

Small Dishes, Big Flavors: Appetizers and First Courses PM (p. 52)

Winning Wine Lists: Creating More Success for Your Business (p. 77)

Hyde Park, NY CampusCooking Principles II PM (p. 28)The Fundamentals of Flavor Dynamics:

An Introduction AM (p. 48)

San Antonio, TX CampusClassic Cuisines of Mexico: The Major

Regions PM (p. 42)

APRIL 27St. Helena, CA CampusCulinary Techniques: A Master Class inMeat, Fish, Poultry, and Game PM (p. 53)

APRIL 28St. Helena, CA CampusChef’s Tour of Napa Valley AM (p. 39)Preparing for the Certified Wine Professional

Exam—Advanced Level II AM (p. 68)

APRIL 29St. Helena, CA CampusCertified Wine Professional—Advanced

Level II Exam AM (p. 68)

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JUNE 14St. Helena, CA CampusCareer Discovery Boot Camp: Wine Studies

(p. 69)Chocolates and Confections PM (p. 57)Modern American Charcuterie PM (p. 49)Techniques of Healthy Cooking AM (p. 31)

Hyde Park, NY CampusBreakfast and Brunch Cookery AM (p. 28)The Butcher Shop: Identification,


Fundamental Baking Techniques PM (p. 55)

JUNE 21St. Helena, CA CampusThe Art and Science of Artisan Bread

Baking PM (p. 55)The Best American Menus: Trends, Ideas,

and Flavors AM (p. 51)Intermediate Wedding Cake Design AM

(p. 58)Modern Plated Desserts AM (p. 57)Small Dishes, Big Flavors: Appetizers and

First Courses PM (p. 52)

Hyde Park, NY CampusCooking Principles II PM (p. 28)Mediterranean Cuisine: Ingredients and

Techniques AM (p. 30)

JUNE 22St. Helena, CA CampusCulinary Techniques: A Master Class in

Meat, Fish, Poultry, and Game PM (p. 53)

JUNE 23St. Helena, CA CampusChef’s Tour of Napa Valley AM (p. 39)

JUNE 28Hyde Park, NY CampusProChef Level I Certification Exam (p. 27)

JULY 8Hyde Park, NY CampusProChef Level I Pre-Assessment Workshop



(p. 33)

MAY 24St. Helena, CA CampusAdvanced Sauces: Techniques and Flavor

Development PM (p. 52)Advanced Wedding Cake Décor PM (p. 59)The Burgundy Intensive (p. 73)Healthy Flavors of Asia, Latin America, and

the Mediterranean AM (p. 41)

Hyde Park, NY CampusRemarkable Service AM (p. 31)The Seafood Market: Identification,


JUNE 1St. Helena, CA CampusThe Napa Valley Intensive (p. 72)


PM (p. 34)Cooking Principles I AM (p. 27)ProChef Level I Certification Immersion

(p. 27)Soups, Stocks, and Sauces PM (p. 27)

JUNE 7St. Helena, CA CampusBaking Fundamentals for Food

Technologists PM (p. 52)Champagne in Depth (p. 75)Mediterranean Cooking: An Advanced

Course AM (p. 40) Professional Wine Service: A Practical

Workshop (p. 71)Southeast Asia: Traditional Flavors and

Techniques PM (p. 43)


Beyond the Protein PM (p. 28)ProChef Level III Certification Exam (p. 33)

JUNE 8St. Helena, CA CampusWinemaking Basics (p. 71)

MAY 3St. Helena, CA CampusCreativity in Menu Development PM (p. 50)Fire, Spice, and the Global Grill: Vibrant

Dishes from Hot Climates AM (p. 38)Gelato, Sorbet, and Ice Cream PM (p. 58)Mastering Wine I (p. 70)Wine and Food Pairing for Chefs PM

(p. 53, 76)

Hyde Park, NY CampusBeverages and Your Business AM (p. 49)Charcuterie, Smokehouse, and Condiment

Workshop PM (p. 48)Making the Most of Your Marketing AM

(p. 61)ProChef Level I Certification Exam (p. 27)

San Antonio, TX CampusPeruvian Cuisine PM (p. 43)

MAY 10St. Helena, CA CampusGlobal Culinary Traditions PM (p. 41)Individual Pastries and Desserts PM (p. 57)Ingredients, Flavor Dynamics, and

Techniques of Evaluation: A Master Class AM (p. 54)

Mastering Wine II (p. 70)Modern Buffet Presentation Techniques AM

(p. 54)Sous-Vide Cooking AM (p. 54)

MAY 11St. Helena, CA CampusAdvanced Seafood Cooking PM (p. 53)

Hyde Park, NY CampusExcel for Foodservice Professionals AM (p. 61)Classic Cuisines of Mexico: Puebla and

Oaxaca AM (p. 42)Individual Pastries and Desserts PM (p. 57)ProChef Level I Pre-Assessment Workshop



(p. 33)QuickBooks for Restaurants AM (p. 61)

MAY 17St. Helena, CA CampusThe Bordeaux Intensive (p. 73)The Cooking of Italy: From Tuscany to Sicily

AM (p. 38)Modern Latin American Cuisine AM (p. 40)Specialty and Hearth Breads PM (p. 55)

Hyde Park, NY CampusExceptional In-Flight Service (p. 51)Indian Food: From Simplicity to

Sophistication AM (p. 40)Techniques of Healthy Cooking PM (p. 31)

MAY 20St. Helena, CA CampusWine and Food Pairing Fundamentals (p. 76)

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REQUIRED SKILL LEVELSContinuing Education courses at The Culi-nary Institute of America are designed toprovide an optimum learning environmentfor our students. Daily learning objectives,learning activities, and key terms are pro-vided to participants on each day of theirprogram. Depending on the class, readingassignments and instructor demonstrationsare also provided.

To assist in choosing the Continuing Edu-cation program, courses are designatedwith one, two, or three symbols, which rep-resent the level of experience needed forthat particular program.

COOKING COURSES

Foundation

Cooking Experience: Minimum of atleast six months in a professional kitchenor foodservice establishment.

Knife Skills: Knowledge of the properknife for a given task; ability to performvarious cuts—dice, julienne, paysanne,chiffonade, and brunoise.

Equipment Knowledge: Working knowl-edge and application of equipment used ina commercial kitchen.

Kitchen Terminology: Knowledge of pro-fessional kitchen terms such as the compo-nents and ratio of a standard mirepoix, andthe ability to understand and applycommon food service terminology.

Intermediate

Cooking Experience: Ability to apply allthe basic working techniques most com-monly used in a professional kitchen: sauté,braise, grill, fry, pan fry, roast, poach, veg-etable, and starch cookery.

Knife Skills: Proficiency in all knife cuts—dice, julienne, paysanne, chiffonade,brunoise, rondelle, tourné, and baton-nets—is imperative and indispensable.

Equipment Knowledge: Proficient with all commercial kitchen equipmentand its usage.

Kitchen Terminology: Thorough under-standing of, as well as capability in, prod-uct identification.

Advanced

Cooking Experience: A high level ofwork experience with proficiency in allcooking techniques, plate presentation,and flavor development and balance.

Knife Skills: Highly proficient; knowledgeof portion control and fabrication.

Equipment Knowledge: Familiar with all equipment in a commercial kitchen—convection ovens and combi ovens.

Kitchen Terminology: Excellent productknowledge and use of terms for ingredi-ents, equipment, methods, and finishedproducts.

BAKING & PASTRY COURSES

Foundation

Baking and Pastry Experience: Sixmonths in a professional foodservice oper-ation; comfortable operating in a profes-sional bakeshop or kitchen.

Intermediate

Baking Experience: Advanced profes-sional experience in baking; familiar withall mixing methods; basic finishing skillssuch as piping and icing.

Pastry Experience: Advanced profes-sional experience in the pastry arts; famil-iar with all mixing methods; basic finishingskills such as piping and icing.

Advanced

Baking Experience: Proficient in allbread mixing methods, fermentation tech-nology, and dividing and shaping loaves.

Pastry Experience: Proficient in all mix-ing methods; good finishing skills; able toprepare and assemble cakes, desserts, andpastries; sensibility to taste, texture, andcomposition of a finished item.

PROFESSIONAL WINE STUDIES COURSES

Our courses are most effective whenmatched to your skill level. Though wineexpertise is difficult to judge, please use thefollowing guidelines in determining thelevel of course work best suited for you.

FoundationStudents should have experience with tast-ing a broad array of wine varieties from dif-ferent areas around the world.

IntermediateStudents should be comfortable giving abasic description of wine and its attrib-utes and be familiar with the names ofthe world’s major grape varieties andwine regions.

AdvancedStudents should be familiar with theworld’s major grape varieties and wineregions, possess a basic understanding ofhow wine is made, and be familiar with thebasics of wine service. Some understandingof basic viticultural concepts is a plus.

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Cooking with WineThe Art (Flavor) and Science (Chemistry)

By John Fischer ’88, C.H.E.

SWEET. Wine starts out as grape juice, and grape juiceis sweet as well as sour. Although “dry” wine is sup-posed to have no sugar in it, all wines have some resid-ual sugar because some sugars are not fermentable. So,most wine has at least 1 gram of sugar per liter, whichreads as 1 g/l. Most people won’t notice sweetness untilthe sugar level goes above 2–3 g/l, and truly sweetdessert wines usually have more than 40 g/l of residual(as in, leftover after fermentation) sugar.

So the sweetness of Marsala, which also happens to befortified with alcohol, is one of its preferred qualities inthe making of veal or chicken Marsala. The nuttysweetness from the wine is expected as part of the fla-vor profile. That said, most dishes that use wineassume the use of a dry wine in the hope that the acid-ity and aromatics will balance and enhance the rich-ness and other flavors in the food. To this end, youshould always try to use cooking wine that has verylow residual sugar because as you reduce a sauce, thesugar becomes more concentrated. Waldy Malouf wasthe first chef I worked for who pointed this out, and it’swhy I still use Trebbiano d’Abbruzzo (white) and Mon-tepulciano d’Abbruzzo (red) wines from Italy for cook-ing. A lot of the inexpensive jug and bag-in-a-boxwines made in the U.S. have high residual sugar levelsbecause it’s what Americans want to drink. As youreduce these wines, you might even end up with some-thing resembling caramel, not a balanced sauce.

AROMATICS. Whether using white or red wine, thereare thousands of different smells that they might have.White wines tend toward the aromas of citrus, apples,and tropical fruit; red wines often smell like red fruitssuch as cherries, plums, and strawberries. These smellsare very important when judging the wine on its own,but not as much when cooking with it. Frankly, the fla-vors of the other ingredients in the dish can—evenshould—dominate and the wine should merely accent,enhance, or balance those flavors. Sure, boeufBourgignon is named for Burgundy, but it’s a beef dishafter all.


For many of you, the title of this article refers towhat you do while cooking for your family athome—wooden spoon in one hand, wine glass

in the other. However, here we’re talking about usingwine as an ingredient to be used in professional cook-ing. All of us who graduated from the CIA cookedwith wine at one point or another, making traditionalsauces (beurre blanc) and braises (boeuf Bourgignon) inwhich wine was a major ingredient. Other than the factthat these preparations tasted pretty darned good, youprobably never thought about why—why use winewhen there are all sorts of other liquids available,including water? Well, there are (at least) two aspects tothe use of wine in cooking, and their details will unfoldbelow. Simply put, though, the main reasons are flavorand/or cooking chemistry.

It’s About FlavorIt could be argued that everything you do is for flavoranyway, but sometimes the wine is an ingredient onlyfor its flavor profile and what it will add to the dish. AsCIA Professor Corky Clark says, “the answer is in thefinal product.” Sometimes, that answer is wine. Sowithout being highfalutin about “aromas of crushedviolets and pickle juice” or any such thing, let’s go overthe basic flavors present in most wines.

SOUR. Grapes have a range of acids in them, mostlytartaric and malic. Of course, a wine that goes throughmalolactic fermentation will also have lactic acid, butthat’s not too important here. What is important is theway that acidity in wine can help to “brighten” up theflavor of a dish. Just think about squeezing a lemonwedge onto fried calamari and you’ll understand.When you reduce either the wine or the sauce it’s inby boiling or simmering, you will be concentrating thesourness as well, so be mindful of how far you bring asauce down after adding the wine…it might becomeunpleasantly sour.

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With this in mind, it bears mentioning that the wineneeds to be of a good enough quality that you woulddrink it. I do not, however, believe that you have to usethe same quality as the wine that’s going to be servedwith the dish. In fact, if you poured a bottle of ClosVougeot into the stew pot, I would start weeping qui-etly. But, you should still use a decent bottle of Bour-gogne Rouge, maybe even from the same producer thatthe expensive Burgundy is from. So as a cooking ingre-dient, the wine should be good enough to drink, usingthe same grape if possible, but not the Grand Cru stuff.

So, if flavor is only part of why wine is used in cooking,what’s the other? Chemistry. Most of this has to dowith wine’s inherent acidity, but there are a few otheraspects that will eventually bear mentioning. Until then,though, let’s consider better cooking through chemistry.

Chemistry: Acid and ProteinCeviche. That’s what you’re thinking. Acid “cooks” pro-tein. Well, yes, acid can denature proteins and give it a“cooked” appearance and texture. This doesn’t onlyhappen with fish, because you know what the rawsauerbraten or beef for Bourgignon looks like after it hasmarinated in the wine for a day or two. What thismeans is that you can depend on the acid in the wineto either turn your scallops into an appetizer or create avelvety surface on the beef you’re going to braise. Italso means, though, that you should not use a lot ofacid in marinade for more delicate proteins—or youshould at least be aware of what will happen if you doand adjust the length of time spent in the marinade.Acid also can affect egg foams by limiting the amountof protein coagulation that will take place, and canhelp retain a glossy and smooth texture rather thanallowing any graininess. Thank you, Harold McGee.

Finally, wine is an important ingredient in meltedcheese dishes such as fondue. Most simply, the waterin the wine helps to keep the fondue loose enough thatit won’t bind up into a “ropy” texture. But chemically,the tartaric acid is bonding with calcium from thecasein proteins, thus taking out the ‘glue’ that wouldotherwise allow the protein to tighten up into rubberystrands. Oh, and it also tastes good because the bright-ness of the acid accents the richness of the cheese.Thanks again, Harold.

Cooking with wine infuses your dishes with flavor, as with this coq au vin.

Acid also can affect

egg foams by limiting

the amount of protein

coagulation that will

take place, and can

help retain a glossy

and smooth texture

rather than allowing

any graininess.


The last bit of chemistry to cover is perhaps to keepsomething unpleasant (flavor-wise) from happening.One of the requisite “ingredients” in red wine is tan-nin. It is actually a family of highly complex phenoliccompounds that are astringent—that make your mouthfeel dry because they bind with the proteins in yoursaliva. These tannins have been used for thousands ofyears to tan leather, hence the name. They’re in moreplants than just grapes, but are an important compo-nent in red wine. Now, if you just reduce red wine intoa sauce, the tannins will become more concentratedand even less pleasant than they were to begin with.There are two ways to mitigate this. One is to choose ared wine with less tannin at the outset, like a PinotNoir or Gamay. Or (and this is where it gets tricky),you can include some form of protein in the sauce ordish, and the tannins will bind to that protein before itgets into your mouth. This is why milk makes strongtea less astringent—the tannins bind with the milk pro-teins. A little ground meat, or egg, or the chuck roast inthe pot will keep the tannins busy. So use the power ofchemistry for good rather than evil.

Now that you know how and why wine should and canbe used in cooking, here’s an unusual recipe that useswine as an important ingredient. It is printed with thepermission of Waldy Malouf ’74, who is the chef-ownerof Beacon Restaurant in New York City. This is adessert that he cooked and served at The HudsonRiver Club, where I worked with him in the late 1980s.It is also included in his The Hudson River Valley Cook-book as a component in another dessert.

SYLLABUBSyllabub is an English dish that was eaten both as a dessertand a snack in the late 19th century, and was even availablefrom street vendors.

Serves 4 as a dessert, 6–8 sauce portions

Grated zest and juice of 11⁄2 lemons

6 ounces good-quality Cream Sherry

2 ounces good-quality Brandy1⁄2 cup superfine sugar

21⁄2 cups heavy cream

Combine the lemon zest and juice, sherry, brandy, and sugarin a nonreactive bowl. Refrigerate the mixture overnight. Thenext day, in a mixing bowl, whip the cream until soft peaksform. Strain the lemon mixture and whip it into the cream.Keep the syllabub chilled or freeze it for 1⁄2 hour to 45 min-utes or until it forms a soft slush.

This syllabub can be served in a large goblet or wine glasswith simple cookies as accompaniment. It can also be usedas a sauce for macerated fresh berries or anything else thatmight accompany a zabaglione. It can also be served withapple charlotte, as in Chef Malouf’s cookbook.

John Fischer is an associate professor in hospitality and servicemanagement at the CIA and a 1988 graduate of the college.

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In the old days of wine and food pairing, the choiceof a particular wine to accompany a particular dishwas fairly predictable—white wine with fish, red

wine with meat. The pairings were also Eurocentric,meaning that the marriage of food and wine was largelybased on the classics. French wines, or wines madefrom the classic French grape varietals, were pairedwith dishes that featured the four mother sauces ofCarême—Béchamel, Espagnole, Velouté, or Allemande,or their derivatives developed later by Escoffier—tomato,butter, and emulsified sauces as well as Mornay, Borde-laise, and others. In fact, back in the day, the job of asommelier was pretty easy—taste the sauces in thekitchen and pair the wine in the dining room.

Many of the wine and food matches derived from theclassic European approach have withstood the test oftime, and the pairings continue to make for a satisfyingdining experience. But today’s chefs are creating dishes

that are lighter than the classics, and, perhaps moreimportant, are cooking in the context of a global vil-lage. No longer content to focus solely on the tradi-tions of Carême and Escoffier, chefs are looking andtraveling all over the world for inspiration. Today’s wineservice professionals need to follow their lead, catchthat inspiration, and pair exciting wines with creativedishes that are either true to, or based on the spirit of,foods from the Mediterranean, Asia, Central and SouthAmerica, and other places in the world with a dynamicfood culture.

One of the most compelling trends in today’s restau-rants is the sea change in the palate of both chefs andguests. Spicy food, from a reasonably mild mole ofMexico to a fiery hot chili sauce of China, has takencenter stage in many restaurants, and customers are“eating it up.” Spicy foods add visceral excitement todining, and cry out for a beverage that will cool down

What’s Hot TodayWine and Spicy Food

By Steven Kolpan

“off-dry Riesling” or “Cava,” that great affordablesparkling wine from the Catalan region of Spain? Con-gratulations! You “get” it.

The fiery spice of chilies or other spice-laden ingredi-ents can be a problem for many wines because of rela-tively high levels of alcohol in the wine, the tannins inred wines and oak-driven whites, and the relatively lowacidity in popular wines from warm climates.

AlcoholEvery sip of wine, every bite of food amplifies both thealcohol in the wine and the heat of the dish. So unlessyour restaurant patron likes to sweat while eating, highalcohol does not work with spicy food.

Tannins The astringent, near-bitter elements of wine make theheat of the dish “pop,” while overwhelming every deli-cate nuance of flavor and texture in that dish.

AcidityLow levels of acidity don’t refresh or cleanse the palateof heat and spice, and don’t encourage another bite offood or another sip of wine.


the heat while simultaneously highlighting backgroundflavors and textures. In the not-too-distant past, beerwas the go-to drink for heat and spice, and most of thetime a cold beer will chill the chilies without offendingthe rest of the dish. Clearly, beer is a simple solution.Beer is also a cultural talisman, as many spicy-food cul-tures— India, China, and Mexico for example—havebeen closely identified with producing craft beers aswell as national brands.

The world is changing. Practically overnight, China hasbecome the sixth largest wine-producing nation in theworld, and India is coming on strong. Mexico has asmall but active wine industry. Still, we don’t drinkmuch wine from these countries; at least not yet. Whilechefs and restaurateurs want to offer great food andwine pairings with spicy dishes, creating the ideal mar-riage of wine and spice can be challenging, testing thepalates and creativity of chefs and wine professionals.But the results can be sublime.

Breaking the RulesI am a great believer in rules, except when it comes tofood and wine pairing. Unlike many of my fellow wineprofessionals, I believe that:

• Wine is a food that just happens to be in a glass.

• Just as anyone can choose anything he/she wants toeat, the same person should be able to choose any-thing that he/she wants to drink.

• Although I believe in absolute freedom where wineand food are concerned, there are some helpfulguidelines that may lead us to highly successful wineand food pairings.

Where spicy food is concerned, I can’t emphasizeenough that the traditional “rules” should be trashed,while attention must still be paid to some pretty simpleguidelines.

In general, when pairing food and wine the intensity ofthe food and the intensity of the wine should be nearlyequivalent—meet power with power. Light dishes withlight-bodied wines, red meats and rich sauces withreds. When it comes to spicy food, forget that. A Thaibeef salad, redolent of fresh lime juice and chilies, isnot going to work with most red wines, even thoughthe protein in the dish is beef. Think of the rare beef asa condiment to the salad—a lovely, rich texture, butwith the sweet/sour lime juice and the spice of thechilies as the “center of the plate.” Did someone say

While chefs and restaura-teurs want to offer greatfood and wine pairingswith spicy dishes, creatingthe ideal marriage ofwine and spice can bechallenging, testing thepalates and creativity ofchefs and wine profes-sionals. But the resultscan be sublime.

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Let’s look at a semi-dry Riesling from the Mosel regionof Germany, the Columbia Valley of Washington State,or the Finger Lakes Region of New York paired withthat Thai beef salad. The very slight sweetness in thisrelatively low-alcohol wine actually will neutralize someof the heat of the chilies, making for a milder palatesensation. And the high acidity of a Riesling wine froma cool climate will refresh and “scrape” the heat fromthe palate, while matching the refreshing sweet/sourflavors of the fresh lime juice. The beauty of this pair-ing is that the rare beef stands out as a silky, sexy tex-ture, but because it is a small, thinly sliced portionbathed in spice and lime, its power is ameliorated byits condiments. With the Riesling, the spicy beefbecomes an earthy but delicate component of the dish,contrasting with the citrus of the lime juice and therefreshing acidity of the wine.

If we pair the same dish with a sparkling SpanishCava; a Prosecco from Veneto, Italy; a Sekt from Ger-many; an extra-dry Champagne; or a Blanc de Blancsméthode champenoise bubbly from California, all of theRiesling-Thai beef salad interactions occur, plus onebig contrasting interaction. The bubbles in the wine,coupled with fruit and acidity, really cleanse the palateefficiently, cooling off the heat, matching the acidity ofthe lime, and creating a bit of an instant marinade forthe beef, rendering it richer and smoother as a back-ground texture to the dish.

Contrast Not ComplementThe key to pairing spicy food with wine is to create acontrasting relationship between the two flavor ele-ments, not a complement. Fruity and/or off-dry whitewines, a bubbly, or a dry to semi-dry still or sparklingrosé are the ideal choices for pairing with spicy food.Light fruit-driven reds, such as Beaujolais or Valpoli-cella, as well as lighter Pinot Noir, Merlot, and Zinfan-del can work well with moderately spicy food,especially if you chill the wines for about a half hourbefore service to bring out their essential fruit. It wouldbe a mistake to pair a spicy dish with an oakyChardonnay. The oak and alcohol would fight the heat.A robust red, such as a Cabernet Sauvignon or Syrah,would end up tasting bitter because of the tannins.Instead, try a Sauvignon Blanc or unoaked Chardonnay

(Chablis is the benchmark of this style), a White Zin-fandel, or a chilled Fleurie from the Beaujolais regionof France.

Hot RecommendationsWhether you’re serving spicy dishes from the Ameri-cas, Asia, the Mediterranean, or beyond, here are somewines that will almost always create a slam-dunk mar-riage with spicy food. Experiment with these andinevitably you will find a union that will lead to a life-long and happy marriage in the glass and on the plate.

White WinesRiesling: Dry to semi-dry wines from the Mosel regionof Germany, the Columbia Valley of Washington State,or the Finger Lakes of New York State

Chenin Blanc: Vouvray or Saumur from the Loire Val-ley of France, and varietal Chenin Blanc from Stellen-bosch, South Africa or Nasik, India

Sauvignon Blanc: New World Sauvignon Blanc with its“fruit salad in a glass” flavors, shines in wines fromMarlborough, New Zealand, as well as wines from Cal-ifornia and South Africa. Sauvignon Blanc from Chileis getting better and better and is a great and economi-cal choice for a wine by the glass.


Gewürztraminer: “Gewürz” means spicy in German, soif you want to enhance the spice in a moderately spicydish, choose this wonderful varietal, traditionally fromAlsace, France, and bone dry. Off-dry to semi-sweetversions of the wine, actually more appropriate with aheavier dose of spice, are coming from California andWashington State.

Chardonnay: Avoid oak-and-alcohol bombs at all costs,but do choose unoaked, lighter examples of this winefrom Chablis in Burgundy, France, as well as Australia,New Zealand, Italy, and California.

Viognier: The ancestral home for this grape is theRhône Valley of France, but those wines tend to be abit full and perhaps too dry for spicy food. Look forsimpler hazelnut and stone-fruit-laden Viognier winesfrom California or Australia.

Vinho Verde: This fruit-driven, off-dry, ultra-light-bod-ied, highly affordable white from Minho, Portugal isthe ideal foil for seriously spicy food.

Pinot Gris/Pinot Grigio: Pinot Gris from Alsace mightbe too powerful with spicy food while the fruity, nuttyPinot Gris from Oregon is ideal. Don’t forget the easy-drinking Pinot Grigio from Northeast Italy—it’s terrific.

Torrontes: While everyone knows about Malbec fromArgentina, its signature white grape is still somethingof a secret. Floral, perfumed, fresh-and-fruity Torrontesis a wonderful match with spicy seafood dishes.

Rueda: Named for its denominación in Spain, Ruedaproduces only white wines, featuring the fruity, juicyVerdejo grape. That juiciness is what makes Ruedawines perfect with hot and spicy dishes.

Moschofilero: Greece’s answer to Riesling,Moschofilero—from the Mantinia wine region of theisland of Peloponnese—is a wine that will cool even thespiciest dishes, providing just a bit of charming fruit tothe mix.

Sparkling WinesJust about any good sparkling wine from a cool cli-mate—the lighter and fruitier the better—will work wellwith heat and spice. Try Cava from Spain or Proseccofrom Italy, they are both extraordinary values. Finesparklers from California, Washington State, Oregon,

New Mexico, and New York State, as well as Asti(white bubbly) or Brachetto d’Acqui (light red bubbly),both from Piedmont, Italy, are great and low in alcohol. For a real surprise, treat your customers tofruit-driven, off-dry sparkling Shiraz from Australia or a semi-sparkling, low-alcohol Lambrusco fromEmilia-Romagna.

Rosé/Blush WinesThirst-quenching, dry- to off-dry rosés from Spain,France, Italy, California, or Australia will createanother fruit-driven “sauce” for spicy dishes. The straw-berry/cranberry/raspberry notes pop right out of thewine. And don’t forget the previously ubiquitous, andundeservedly maligned, semi-dry to semi-sweet WhiteZinfandel if you want to calm that heat down with thetastes of berries and peaches.

Red WinesWhen it comes to reds, look for simpler wines thatdon’t have much more body than a rosé. That meansBeaujolais, or any Gamay-based wine, Valpolicella, sim-ple Chianti, a lighter Côtes-du-Rhône, and inexpensiveexamples of Pinot Noir, Zinfandel, or Merlot. A goodrule of thumb: if the red wine can’t take chilling in thewine fridge before service, don’t pair it with spicy food.If a bit of chill brings out its fresh, red fruits, thenthat’s the red you want to counter the heat.

So, when it comes to hot and spicy food, go with cooland fruity wine. Think about the perfect wine to putout the fire of the dish while highlighting backgroundflavors and textures, and don’t be afraid to go off thebeaten path in your wine choices. Forget the oakyChardonnays and the tannic Cabernets, and insteadoffer your customers something new, different, andmemorable. Fruit and spice living in perfect harmony—let the music play.

Steven Kolpan, C.W.E., C.H.E. is The Charmer SunbeltGroup Endowed Chair in Wine and Spirits, and a professorin wine studies at the CIA. Steven (along with co-authorsBrian Smith and Michael Weiss) is the recipient of the 2009James Beard Foundation Award for Best Beverage Book andthe 2009 Georges Duboeuf Wine Book of the Year forWineWise.

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Recipes for the Fall Harvest

Smoked Duck with Red Lentil Salad andGolden Beets


2 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

2 tablespoons basil chiffonade

In a large sauté pan, sweat the red pepper, jalapeño, onion,and garlic in the olive oil until the onion is translucent. Cool.

Combine with the remaining ingredients and refrigerate atleast 4 and up to 24 hours before serving.

Source: The CIA Techniques of Healthy Cooking, 3rd Edition

BRAISED VEAL SHORT RIBS Veal short ribs are cut from either the veal breast or vealchuck. They are typically sold as 4 bone short ribs weighingabout 12 ounces–1 pound for each section. Veal short ribstend to be leaner than those from beef and can be cookedlike osso buco.

Yield: 8–12 servings 1⁄2 cup canola or olive oil

12 four bone-in 11⁄2-inch sections

(about 3⁄4 pound/340 grams each) veal short ribs

Salt, as needed

Freshly ground black pepper, as needed

1 cup all-purpose flour1⁄4 cup pancetta or salt pork, chopped

1 cup onions, diced

1 cup celery, diced

2 cups carrots, diced

6–8 garlic cloves, chopped

20 fluid ounces white wine

96 fluid ounces veal stock

1 bouquet garni (1 bay leaf, a pinch of thyme,

a few black peppercorns)

Heat the oil in a large, heavy braising pot over medium-highheat.

Season the short ribs with salt and pepper, and then dredgein flour, especially on the meaty side of the ribs. Brown theribs on all sides, about 8–10 minutes. Remove the ribs andreserve.

Reduce the heat to medium and add the salt pork orpancetta, diced onions, celery, carrots, and garlic, and cookuntil light golden brown.

Add the wine and stir to deglaze the pan, making sure toscrape up any browned bits.

Return the short ribs to the pot, add the stock and the bou-quet garni, and bring the mixture to a boil. Reduce the heatto a simmer and cover. Cook for about 1–2 hours, until verytender.

Season with salt and pepper. Strain the braising liquid andthicken if desired.

Source: The CIA Kitchen Pro Series: Guide to Meat Identifica-tion, Fabrication, and Utilization

As the weather cools, diners instinctively turntowards heartier foods like meats and autumnvegetables. Try some of these recipes from our

kitchens, and give your customers the soul-satisfying fla-vors they’re yearning for.

SMOKED DUCK WITH REDLENTIL SALAD ANDGOLDEN BEETSYield: 10 servings1 pound skinless, boneless duck breast1⁄2 ounce kosher salt

1 tablespoon cracked black peppercorns

2 ounces grated orange zest

2 ounces chopped basil

BABY GOLDEN BEETS VINAIGRETTE

1 pound baby golden beets, trimmed1⁄2 cup balsamic vinegar

1 ounce chopped basil, chives, thyme, and parsley

1 tablespoon whole-grain mustard1⁄2 cup olive oil

8 ounces sliced Maui or other sweet onion

1 pound Red Lentil Salad (recipe follows)

Place the duck breast in a medium bowl. Rub the duck withthe salt, pepper, orange zest, and basil. Cover tightly withplastic wrap and refrigerate for about 8 hours.

Cold-smoke the duck breast for 11⁄2 to 2 hours.

Sear the duck breast in a seasoned skillet and roast in a 275-degree F oven to an internal temperature of 165 degrees F.Remove from the oven, place on a wire rack, cool, cover,and refrigerate.

Cook the beets in simmering acidulated water until tender.Shock the beets, remove their skins, and quarter.

Make a vinaigrette by combining the vinegar, herbs, andmustard. Gradually whisk in the oil, or use an immersionblender. Toss the beets and onions with the vinaigrette.

For each portion: Arrange about 11⁄4 ounces thinly slicedduck breast on a plate. Serve with 11⁄2 ounces lentil saladand 11⁄2 ounces beets.

RED LENTIL SALADYield: 10 servings11⁄2 ounces diced red pepper

1 teaspoon minced jalapeño

2 ounces diced red onion

2 tablespoons minced garlic

2 tablespoons olive oil

12 ounces red lentils, cooked and cooled

11⁄2 ounces tomato concassé

11⁄2 ounces diced orange flesh, membranes removed

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Growing an understanding and appreciation offood systems from the ground up—that’s theobjective of The Greystone Student Garden

Project. An extracurricular activity that emphasizes expe-riential learning of culinary arts, sustainable agriculturalpractices, and food science, the Garden Project helpsdegree and certificate program students build a wealth ofknowledge that will serve them well throughout theircareers. In turn, we as industry professionals would bewell-served by understanding what these topics bring toour restaurants, hotels, and businesses.

Putting Sustainability into PracticeGarden Project students employ sustainable culinarypractices in a variety of ways. When preparing compostfor their garden, for example, they are applying princi-ples of microbial ecology. Carlyle Watt, a student inthe Accelerated Culinary Arts Certificate Program, andRoss Warhol, a Baking and Pastry Arts Certificate Pro-gram student, have been creating compost piles fromkitchen scraps, shavings from old wine barrels, and

straw, and monitoring temperatures on a regular basis.Microbial growth and metabolic activity heat the com-post to temperatures of 150 degrees F when ambienttemperatures are at 40 degrees F. This activity breaksdown the macronutrients in the vegetable scraps andpreserves them in a form that can be easily absorbedby the roots of crops. Composting is another reflectionof the students’ drive to utilize their ingredients to thefullest and minimize waste. It has also focused the stu-dents on ways to reduce the waste streams producedby restaurants, improve the recycling program, andminimize the cost of hauling food scraps and packag-ing to the landfill.

In another example, the students have planted barleygrass as a form of “green manure” to minimize inputsfrom outside the garden such as fertilizer. The barleygrass is tilled into the ground in early spring, replenish-ing nitrogen and water. Straw is used to block out thesun and acts as a natural weed deterrent. In the heat ofthe summer, straw is also used to help retain moisturein the soil and reduce water waste.

Learning Culinary Sustainability,

One Crop at a TimeThe Greystone Student Garden Project

By Dr. Chris Loss ’93


Continuous examples of the give and take between thesoil and the student farmers has increased their aware-ness of sustainable practices and the challenges ofbringing fresh produce to market—in this case, the St.Helena Farmers’ Market. Each spring, Greystone stu-dents busily prepare for the opening of the market,where they sell their crops and educate market goerson the culinary function and flavor of fresh produce.They have been so successful that the two-year-old gar-den, which was originally supported by a grant fromthe Menu Research and Flavor Discovery Initiative, isnow financially self-sustaining.

Carrying the Torch on ExternshipGarden Project alumni have gone on to take theirexternships at farms and restaurants that have a sus-tainable focus on the menu. A.O.S. student JesseEldridge is working at the Eldorado Hotel in nearbySonoma, where he is learning to work with local farmsto provide dishes that incorporate seasonal ingredients.He has maintained his connection to the Greystonegarden, taking time from his externship on weekendsto help weed and mulch the garden in the early morn-ing hours. Jesse has also been integral to developing anew chicken program for the Garden Project. He hasdesigned coops from old planter boxes, keeping withone of the primary tenets of sustainability—minimizingoff-farm inputs (Grubinger, 1999).

Michael Shethar, another associate degree programstudent, is working at Nash’s Organic Produce, wherehe is further cultivating his passion for farming andfood systems. As part of his externship at the farm out-side Portland, OR, Michael runs its farmers’ market

booth, where he shares his knowledge of best cookingpractices for produce as well as his passion for allthings fresh and local. An article in the Peninsula DailyNews (“Working like a charmer today,” D. Urbani de laPaz, Feb. 7, 2009) featured Michael and highlighted theimportance of local food production and its draw forconsumers interested in the locavore movement.

Sharing the BountyGreystone students are sharing the fruits of their laborsnot only with the St. Helena Farmers’ Market, but alsothe Wine Spectator Greystone Restaurant, the Grey-stone Bread Club, local food banks, and the “HealthyKitchens, Healthy Lives” conference. So if you’ve beento the Greystone campus in recent months, you mayhave already benefited from the wholesome, deliciousresults of the lessons our students are learning. Andjust wait until they join us in the industry.

References: Grubinger, V.P. (1999) Sustainable vegetable production fromstart-up to market. NRAES-104, NRAES, Ithaca, NY.

Chris Loss, Ph.D., is the Ventura Foods Chair for the CIA’sDepartment of Menu Research and Development. A 1993graduate of The Culinary Institute of America, Dr. Lossearned his doctorate, master’s, and bachelor’s degrees fromCornell University in Ithaca, NY.

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Master Chefs At Your Service

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of America to work for your business in:

• Health and Wellness • Flavor Exploration

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help you build your business. Working together with these

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customer satisfaction, and grow market share.

Fulfilling a Dream and Sharing the LoveBy Karl Thomas, P.C. III/C.E.C.

Many people embark on their lifelong career with a very

special feeling, one that is not always easy to explain. I am

one of those people. From the beginning I have felt a pro-

found love and passion for the craft of cooking.

It was always a dream of mine, when I started cooking

many years ago, to attend The Culinary Institute of Amer-

ica. However, growing up and living in Jamaica made that

dream a challenge to realize—though it never died. After

working for some time in the hospitality industry, I found I

needed more, not only from a fundamentals standpoint but

also on a professional level.

I checked both the international and local culinary educa-

tion landscapes, but was having trouble finding a pro-

gramme to fit into my active career objectives and financial

parameters. I discovered that the HEART Trust, Jamaica’s

Human Employment and Resource Training agency, had

forged a partnership with the CIA and the professional chef

certification programme, ProChef. This was a dream come

true. The ProChef programme gave me the opportunity to

test my skills at an international level and taught me the

real meaning of being a professional chef.

When I enrolled in my first ProChef course (Level I), I had

little professional training, but a lot of industry experience. I

soon found out that to be trained by the Master Chefs at

the CIA is the ultimate experience that any chef can wish

for. To follow the road that so many great chefs had trav-

eled before me was just mind-boggling. Each additional

level of the ProChef Certification programme showed me

new and creative ways in which to test and improve my

skills. Each teacher, culinarian, and judge who worked with

me offered something important to my learning experience.

They all had different views and approaches, but still had

the common knowledge of traditional techniques and

cuisines. It is through this process that I discovered that

cooking is not just about preparing food, but is an art. As a

painter uses the colors of the rainbow, a chef uses different

flavour profiles to create awesome masterpieces.

In my job at the University of Technology, Jamaica, I func-

tion in the capacity of chef technologist. I am entrusted

with the responsibility of lecturing in the School of Hospital-

ity & Tourism Management as well as guiding the culinary

operation at Lillian’s, the school training restaurant. I have

always enjoyed inspiring young people to do the best they

can at all times, and I am a firm believer in lifelong learning.

I hope to continue to inspire people by demonstrating that

through hard work they can achieve anything.

My experience participating in the ProChef Certification

programme offered me a wealth of opportunities. The

knowledge that I have gained will assist in opening many

doors both now and in the future. I continue to love what I

do, and love making other people happy by doing it.


ProChef®

Success

The Year In ReviewBy Guy Winks, P.C. II /C.C.C.

This past year has been one of success andachievement for the military chefs and the CIAProChef Certification program, and I am hon-

ored to have been a part of it all. Now it’s time for me to move on and turn the reins over to SSgt DougHumphrey. So in parting, I’d like to take this opportunityto share just a few of the year’s highlights:

• The Armed Forces Culinary Competition at Fort Lee,VA is the largest culinary competition in the UnitedStates and is sanctioned by the American CulinaryFederation. This year, the coveted Armed Forces Chefof the Year title was won by Navy CS1 MichaelEdwards, P.C. I/C.C. This makes two years in a rowthat Armed Forces Chef of the Year honors went toone of ours, last year being Marine Gunnery SergeantWilliam Allison, P.C. II/C.C.C. In addition, our ownCIA Chef John DeShetler ’68, P.C. II/C.C.C. traveleddown to Virginia to help the troops out with theircold food displays and to host the Student TeamSkills competition and the Nutritional Cook-OffChallenge.

• Army Staff Sergeant Doug Humphrey and I wereboth selected for the United States Army CulinaryOlympic Team and will travel to Luxemburg inEurope to compete in the Culinary World Cup in 2010.

• The Pentagon Channel filmed portions of a docu-mentary about military chefs called Recon: PressureCooker here on the Hyde Park campus. Also, seasonthree of The Grill Sergeants was filmed here in theDanny Kaye Theatre. Check them out atwww.pentagonchannel.mil.

• So far this year, we have graduated more than 35 AirForce ProChefs, more than 40 Marine ProChefs, oneArmy ProChef and one Coast Guard ProChef! TheAir Force has now made ProChef certification amandatory requirement for their enlisted aides. Onegroup of Marine ProChefs was featured in Men’sHealth magazine. And in the Army, ProChef certifica-tion is now worth 10 promotion points for each level!

To learn more about CIA military programs, pleasecontact our new military chef and liaison, StaffSergeant Doug Humphrey, at 845-905-4425 or [email protected]. For more information aboutmilitary chefs, visit www.militarychefs.com.

A member of the U.S. Army and a ProChef Level II certifiedchef, Staff Sergeant Guy Winks has been stationed at the CIAfor the past year to build relationships and programs with allbranches of the military. In addition, he has been workingwith the degree program and continuing education staff at theCIA to establish opportunities for active service personnel andveterans. Staff Sergeant Doug Humphrey has since assumedthis role at the CIA.

Catching the CompetitiveBug…and Gaining the Competitive EdgeBy Michael Edwards, P.C. I , C.E.C., P.C.E.C.

Ithink I caught the competitive bug at the CIA duringthe ProChef exam. I remember the pride I felt whenthe chefs said, “Congratulations, chef. You passed.”

Thanks to the skill sets I developed in the ProChef pro-gram, I’ve since gone on to compete in ACF competi-tions, both individually and as a member of an all-Navyteam, and to win Armed Forces Chef of the Year at theFort Lee Culinary Competition, which was a huge honor.

Before I joined the Navy six years ago, I had worked inrestaurants and had a small catering company in Cali-fornia. I had also taken some culinary arts classes inCalifornia, Chicago, and Seattle. My first duty stationin the Navy was the USS John C. Stennis, an aircraftcarrier that was virtually a floating city. As one of themany culinary specialists aboard, my mission was tofeed top-notch meals to the crew, which at times wasmore than 6,000 people. I had access to the ship’sstores as well as having the luxury of buying someingredients in the ports we would visit. Putting outgood meals was always more challenging when thecarrier was out to sea for extended periods of time.Although we received stores by underway replenish-ment—in which a cargo supply comes to the ship by

ProChef Military Matters

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way of ship, helicopter, or plane—during long underwayperiods, you have to use more previously frozen andprepared foods. Since I am committed to using fresh,clean food, this presented a challenge for me.

I was eager to meet that challenge by improving myskills and keeping updated with new trends. I beganresearching culinary programs on the Web and discov-ered the ProChef program; I was impressed that itoffered dual certification from the CIA and the ACF. I talked with the program coordinator and he recom-mended that I take the ProChef Level I exam. When Iarrived at the CIA, I was amazed by the campus, the talent of the staff, and the professionalism of the stu-dents. I realized that if I was going to pass, I would needto study every night at the library, looking up cookingtechniques and going through cookbooks. The practicaltests were very demanding. Multi-tasking, speed, timing,and skill were essential just to get the food out in theallotted time. The ProChef Level I exam was my firstreal “competition” experience, and I was eager to get ontrack for ProChef Level II certification.

In the past few years, I have returned to take the major-ity of the recommended courses for Level II. Theclasses are truly amazing and I always go back to workwith great new menu ideas, better techniques, andinspiration. ProChef Level I is based on classic cuisineand basic culinary knowledge, while ProChef Level IIgoes into regional cooking, baking and pastry, manage-ment, the science of food, and culinary trends. As aresult of the classes I have taken, our menus now havemore of a worldly influence, and when we prepare a

regional dish, we try to make it as authentic as possible.

I never expected that I would be working for the topmilitary leaders at the Pentagon (likewise, as anenlisted aide, it is common understanding that at anymoment I could be back on board a ship). Theenlisted aide community is expected to perform to ahigher standard; there is no room for error. One of myprincipal duties is the execution of receptions and din-ners, including menu planning, costing, budgeting, pur-chasing, procurement, sanitation, food production, andretaining a current record of our past meals. In thestyle of The French Laundry Cookbook (our favorite), weserve small, multi-course meals that have a distinctlyFrench and regional American flair. Our meals rangefrom 1,000-guest holiday receptions to a simple soup-and-sandwich lunch. Regardless of what we prepare,we know that every meal needs to be executed to thebest of our abilities. The ProChef program gave me theconfidence and the skills to put out the high-qualityfood that is expected by the chairman.

I think ProChef certification is a great way to set youapart from the competition, get you on the fast track,and open your career to new possibilities. Competition,certification, and professional development should bepart of everyone’s after-hours career goals.

Culinary Specialist First Class Michael Edwards is the per-sonal chef to the chairman of the Joint Chiefs of Staff and the2009 Armed Forces Chef of the Year. In addition to workingon his M.B.A. in Global Business, he is taking ProChef LevelII courses at the CIA and is currently enrolled in the CulinaryEnrichment and Innovation Program.

Guy Winks Michael Edwards

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M SALUTING OUR PROCHEF SUCCESSESThe CIA would like to recognize these newest recipients ofProChef certification:

PROCHEF LEVEL IBryan Baker, Marine Aide, U.S. Marine Corps, Washington, DCMelissa Bateman, U.S. Air Force, Offutt AFB, NETiffany Marie Beasley, Enlisted Aide, U.S. Air Force, APO, AETricia A. Benning, Enlisted Aide to the Commander, U.S. Air Force, Shaw AFB, SCDeanna Buersken, Generals Aide, U.S. Air Force, North Ogden, UTRicky Camacho, Gunnery Sergeant, Commanding General—U.S. Marine Corps, Okinawa, APBrian D. Carrier, Quality Assurance Evaluator, U.S. MarineCorps, Twentynine Palms, CATimothy Carter, Senior Enlisted Aide, U.S. Air Force, Washington, DCAntonio Cortez, Mess Hall Manager, Commanding General—U.S. Marine Corps, FPO, APCharles Cox III, Enlisted Aide, U.S. Marine Corps, Santee, CAChristopher Darr, Chef de Cuisine, Aramark, Portland, ORErnest A. Dieterle, Senior Research Technician, Campbell Soup Company, Camden, NJJames Fuller, COMUSAFE, U.S. Air Force, APO, AEJames Gallagher, Flight Attendant Supervisor, U.S. Air Force,Scott AFB, ILJeffrey Gombos, Enlisted Aide, U.S. Air Force, Robins AFB, GAJames L. Graham, Gunnery Sergeant, Commanding General—U.S. Marine Corps, San Clemente, CAKevin Grant, Food Service Specialist, U.S. Marine Corps,Woodbridge, VAKimberly Grigsby, Enlisted Aide, U.S. Air Force, Langley AFB, VADana Hagan, Enlisted Aide, U.S. Air Force, Alexandria, VAStacey Hawkins, President, Time Savor Gourmet LLC, Newburgh, NYLes Heydenreich, Sous Chef, Aramark, Glendale, AZAletha Holliday, Enlisted Aide, U.S. Army, Highland Falls, NYDale Jackson, Enlisted Aide, U.S. Air Force, USAFA, COBrian Kauten, AACOR/QAE, U.S. Marine Corps Barracks,Prince Frederick, MDLori A. Kelly, Master Sergeant, U.S. Air Force, Yorktown, VAGregory J. Krems, Senior Enlisted Aide, U.S. Air Force, Cibolo, TXPaul Lane, Enlisted Aide to AF Surgeon General, U.S. Air Force,Woodbridge, VAPatrick Lilly, Senior Enlisted Aide, U.S. Air Force, Peterson AFB,COBrooks Magnuson, Executive Sous Chef, Aramark, Seattle, WAJill Manson, Enlisted Aide, U.S. Air Force, BAFB, DCEvan McCoy, Flight Attendant, U.S. Air Force, Tampa, FLMark McKee, Enlisted Aide, U.S. Air Force, Winchester, VAChristian L. Mitchell, Corporal, Commanding General—U.S. Marine Corps, Yuma, AZAustin Nelson, Food Service Specialist, U.S. Marine Corps,Twentynine Palms, CAPatricia Ogletree, Service Instructor Supervisor, Lackland AFB, TX

PROCHEF CERTIFICATION PROGRAMPROVIDING THE PATH FOR YOUR CAREER SUCCESS It’s a match made in gastronomic heaven. The Culinary Insti-

tute of America, the world’s premier culinary institute, and

the American Culinary Federation, the nation’s foremost

organization of chefs, have joined forces to create the

ProChef Certification program for foodservice professionals.

CIA ProChef Certification is the only program for chefs

based on validating specific skills in Culinary Arts, Personnel

Management, and Financial Administration, each at a level

correlating to career stages.

HOW CAN YOU BECOME CERTIFIED?

Submit an application: Mandatory classes are not required for

ProChef Level I or II Certification. Simply call our Customer Service

Office at 1-800-888-7850 or 845-452-2230, or visit

www.ciaprochef.com for more information.

Select a ProChef Certification date: Once you’ve submitted

your application, you’ll be assigned an advisor to guide you

through the process. Your advisor will assist you in cre ating a pro-

fessional development plan based on your background, experience,

and career objectives. When you and your advisor determine that

you’re ready for the next step, you’ll select a date and officially reg-

ister for the assessment or exam.

Study: You can download a ProChef Certification course guide

outlining the knowledge, skills, and competencies candidates

should possess for successful completion of the exam. Just go to

www.ciaprochef.com.

Consider Courses: Most candidates find it helpful to enroll in

courses where their knowledge may be limited or could benefit

from enhancement. Your ProChef advisor can assist you in deter-

mining what courses would be appropriate for you.

CIA: ACF:

ProChef Level I = Certified Culinarian

ProChef Level II = Certified Chef de Cuisine

ProChef Level III = Certified Executive Chef

CERTIFICATION LEVELS

Please note: An additional $225 will be assessed for the ACF certification fee.

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MThad Payne, Senior Enlisted Aide to the Commander, U.S.Air Force, O’Fallon, ILAmanda Pelletier, Flight Attendant, U.S. Air ForceReserves, Scott AFB, ILPatricia Perez, Enlisted Aide, U.S. Air Force, Offutt AFB, NERicardo Perezurzua, Master Sergeant Bass, U.S. MarineCorps, San Ysidro, CARichard Polanco, Marine Aide, Commanding General—U.S. Marine Corps, Murrieta, CALamar Ramsey, Enlisted Aide, U.S. Air Force, Elmore, ALMarkus Richter, Enlisted Aide, U.S. Air Force, Scott AFB, ILJames Riley, Jr., Enlisted Aide, U.S. Air Force, Hick Am AFB, TXFrancisco J. Rodriguez, Senior Enlisted Aide CSAF, U.S. Air Force, Bolling AFB, DCCarol A. Stafford, Product Testing Analyst, TupperwareBrands, Winter Garden, FLJacqueline Stanton, Enlisted Aide, U.S. Air Force, Colorado Springs, COBenjamin Sutter, Chef de Cuisine, The Settler’s Inn, Hawley, PAJames Swenson, Kitchen Manager, U.S. Coast GuardAcademy, Groton, CTTeresa Vanderford, Enlisted Aide, U.S. Air Force, BollingAFB, DCTekyron Williams, Galley Captain, U.S. Marine Corps,Jacksonville, NCScott Zabel, Marine Aide/Staff Sergeant, U.S. MarineCorps, Woodbridge, VA

PROCHEF LEVEL IIRory Bancroft, Executive Chef, Aramark, Moline, ILChristopher Brady, Executive Chef/Lodge Manager, Hornbeck Offshore, Covington, LADouglas Buchman, Executive Chef, Aramark, Rosemont, ILJohn DeShetler, Professor, The Culinary Institute of America, Hyde Park, NYPatrick Ford, Sous Chef, Aramark, Boston, MARichard Freedman, Chef, Aramark, Haddonfield, NJMaria Gamble, Research Chef, Campbell Soup Company,Audubon, NJBenjamin Grebel, Sous Chef, Pinnacle Entertainment, St. Louis, MOLesa Holford, Executive Chef, Aramark, Greater ColumbusConvention Center, Columbus, OHJared Hunter, Executive Chef, Aramark, Houston, TXJohn Meagher, Executive Chef, Beaver Dam Winter SportsClub, Central Islip, NYJames Mehne, Sous Chef, Aramark, Allston, MAStephen Morin, Executive Sous Chef, Aramark, Philadelphia, PATony Nogales, Lecturing Instructor in Culinary Arts, The Culinary Institute of America, Hyde Park, NYPatrick Norris, Executive Chef, Aramark, Quinault, WAJeffrey Ruskaup, Teaching Assistant, The Culinary Instituteof America, Hyde Park, NYCharles Schermer, Culinary Development Chef, Aramark,Philadelphia, PA

Jeremy Scott, Sous Chef, Aramark, Vancouver, CanadaJonadab Silva, Executive Chef, Blind Faith Café, Evanston, ILDavid Speight, Executive Chef, Aramark, Vancouver,CanadaCarl Van Wagner, Executive Chef, Aramark, Penn Hills, PAAllen Vitti, Executive Sous Chef, Aramark, Oakland, CAAllan Wambaa, Executive Chef, Aramark, Tacoma, WAJamie Wilson, Executive Chef, Aramark, Kansas City, MOAmy Winkeler, Specialty Chef, Pinnacle Entertainment, St. Louis, MOGuy Winks, Military Liaison, U.S. Army, Fort Jackson, SC

PROCHEF LEVEL IIIMark Ainsworth, Professor in Culinary Arts, The CulinaryInstitute of America, Hyde Park, NYBrad A. Bernstein, Chef/Owner/Operator, The Mike FinkRestaurant, Cincinnati, OHKevin Doherty, Executive Chef, Delaware North Compa-nies, Brighton, MAPaul C. Janeway, Sous Chef, The Ahwahnee/DelawareNorth Companies, Yosemite National Park, CAShaun C. Lewis, Executive Chef, The Woodcrest Club,Bayville, NYScott P. McGill, Executive Chef, Hula Grill, Lahanina, HIGary Patterson, East Coast Regional Chef, Disney RegionalEntertainment, Baltimore, MDHans. R. Rouillard, Chef, Disney Regional Entertainment,North Hollywood, CA

For a full listing of successful ProChef candidates, visitwww.ciaprochef.com.


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FOUNDATION-BUILDING COURSES—PROCHEF LEVEL I CERTIFICATIONWhether your objective is to get a better job, change

specialties, or apply for ProChef Level I Certification, our

foundation-level courses sharpen your basic skills and

techniques to help you further your career.

The First StepAt this level, you should have or be on the way toward

competency in foundation culinary applications and food

safety, be responsible for your own work, and have basic

knowledge of food cost.

Culinary Experience: • Can apply fundamental culinary techniques such as sauté,

braise, roast, fry, and poach

• Able to prepare stocks, soups, and sauces

• Familiar with basic vegetable preparation, such as greenvegetables, potatoes, rice, and other commonly usedaccompaniments

• Able to select appropriate items for sensible plate accompa-niments and menu progression

• Comfortable with basic cold food preparation, such asgreen, buffet, and composed salads; salad dressing; andsandwiches

• Understands and applies principles of food safety and sanitation

Leadership: • Able to listen and follow instructions

• Can organize personal work areas for effective productionand work priorities to meet schedule and assigned timing

Financial: • Can relate to the value of food and labor in a foodser -

vice setting

• Understands weights and measures and can factor a recipe to a desired number of portions

• Able to prepare a food order for assigned work

• Comfortable with yield concepts and can cost a recipe

ProChef Level I Pre-Assessment Workshop

Oct. 5, 2009; Hyde Park, New York Campus, $295Oct. 9, 2009; Hyde Park, New York Campus, $295Nov. 19, 2009; Hyde Park, New York Campus, $295Dec. 11, 2009; Hyde Park, New York Campus, $295Jan. 28, 2010; Hyde Park, New York Campus, $295Mar. 11, 2010; Hyde Park, New York Campus, $295Apr. 12, 2010; Hyde Park, New York Campus, $295May 11, 2010; Hyde Park, New York Campus, $295July 8, 2010; Hyde Park, New York Campus, $295

Note: The chef-instructor will contact you regarding the specific start time forthis five-hour class.

This one-day skills evaluation focuses on preparing theapplicant for the ProChef Level I Certification Exam. Theday involves a testing of one’s ability within all facets of thekitchen. The assessment will consist of:

•Written examination

•Practical examination

•Product identification

•Skill evaluation assessment

•Professional development counseling

Within the written exam, the individual will gain an under-standing of his or her preparedness for the exam. The prac-tical will demonstrate the individual’s ability to think andplan efficiently through a lottery-drawn menu. Throughproduct identification, the individual will display the com-petency to distinguish between food items using termscommon to the industry. The focus will be on cooking fun-damentals as required in the Level I certification program.In addition, our ProChef advisors will evaluate skill setsand suggest professional development opportunities for fur-ther certification advancement.

Applicants will have access to preparation materials inadvance of the assessment via www.ciaprochef.com. Thisinformation will include the day’s schedule, competenciestested, key terms and ingredients, and a bibliography.

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ProChef Level I Certification Immersion

Oct. 26–Nov. 19, 2009; Hyde Park, New York Campus, $5,835, 198 hours, 19.8 CEUsJan. 11–Feb. 11, 2010; Hyde Park, New York Campus, $5,985, 198 hours, 19.8 CEUsApr. 5–May 7, 2010; Hyde Park, New York Campus, $5,985, 198 hours, 19.8 CEUsJune 1–July 1, 2010; Hyde Park, New York Campus, $5,985, 198 hours, 19.8 CEUs

The ProChef Level I Certification Immersion consists ofthe following courses:

•Soups, Stocks, and Sauces

•Cooking Principles I

•Cooking Principles II

•Accompaniments and Side Dishes: Beyond the Protein

•Breakfast and Brunch Cookery

•ProChef Level I Certification Exam

ProChef Level I Certification Exam

Nov. 16–19, 2009; 8 a.m.–8:30 p.m., Hyde Park, New York Campus, $1,350Dec. 14–17, 2009; 8 a.m.–8:30 p.m., St. Helena, California Campus (Greystone), $1,350Feb. 8–11, 2010; 8 a.m.–8:30 p.m., Hyde Park, New York Campus, $1,500Apr. 13–16, 2010; 8 a.m.–8:30 p.m., St. Helena, California Campus (Greystone), $1,500May 3–6, 2010; 8 a.m.–8:30 p.m., Hyde Park, New York Campus, $1,500June 28–July 1, 2010; 8 a.m.–8:30 p.m., Hyde Park, New York Campus,$1,500

Applicants will have access to preparation materials inadvance of the exam via our www.ciaprochef.com Web site.This information will include the schedule for the week, competencies tested, key terms and ingredients, and a bibliography.

The written portion of the exam will include:

•The formulation of a food order list, food cost form, andwork flow plans (templates supplied)

•Testing on: ~ The basic principles of sanitation and nutrition ~ The principles of weights and measurements, recipe

yields, and recipe conversions~ Basic culinary ratios~ Product identification

The practical segment of the exam will include:

•Knife skills—accuracy of size and shape, yield, waste, sharp-ening and measurement, and proper usage

•Preparation of various stocks, soups, and sauces

•Competency-based menu execution

Soups, Stocks, and Sauces

Skill Level: Foundation

Oct. 26–30, 2009; 7 a.m.–1:30 p.m., Hyde Park, New York Campus,$1,050, 30 hours, 3.0 CEUsJan. 11–15, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUsApr. 5–9, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUsApr. 19–22, 2010; 2–8:30 p.m., San Antonio, Texas Campus, $875, 24 hours, 2.4 CEUsJune 1–4, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs

The foundation of good cooking begins with a thoroughunderstanding of soups, stocks, and sauces. During thiscourse, you will build a fundamental knowledge of variouspreparation methods and ingredients. You will also:

•Examine the principles of stocks and thickening agents.

•Study the basics of clear and thick soups.

•Build a fundamental knowledge of grand and small sauces.

•Learn to prepare emulsion sauces, compound butters, anddressings.

Cooking Principles I


Oct. 26–30, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUsJan. 11–15, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus,$1,050, 30 hours, 3.0 CEUsApr. 5–9, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050,30 hours, 3.0 CEUsJune 1–4, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs

Offer your customers a higher-quality product using classicculinary techniques. Along with examining the all-impor-tant cooking fundamentals, Cooking Principles will help toenhance your overall skills. In this course, you will:

•Learn to prepare meals using fundamental techniques suchas sauté, stir-fry, pan- and deep-fry, grill, broil, roast, shal-low- and deep-poach, stew, braise, and steam.

•Study the principles of deglazing, caramelizing, and otherapproaches to building and intensifying flavors.

•Prepare a variety of dishes in teams to reinforce courseinformation.

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Nov. 9–13, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $1,100, 30 hours, 3.0 CEUsFeb. 1–5, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,100, 30 hours, 3.0 CEUsApr. 26–30, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,100, 30 hours, 3.0 CEUsJune 21–25, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,100, 30 hours, 3.0 CEUs

One of the toughest challenges in exceeding customers’expectations is perfecting the timing of service and master-ing proper plating techniques. In this course, you will learnhow to design and plan a well-balanced menu demonstrat-ing multiple cooking techniques. You will also:

•Execute a three-course menu within two and a half hourswhile adhering to sanitation and safety guidelines.

•Develop timelines and schedules that help you work betterin a multitask environment.

•Receive individual feedback and guidance that will helpyou evolve throughout the week.

•Build upon previous experience and hone existing skillswhile taking techniques and execution to a higher level.

Accompaniments and Side Dishes: Beyond the Protein


Nov. 2–6, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUsJan. 18–22, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUsApr. 12–16, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUsJune 7–11, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

Satisfy today’s customer with new and flavorful accompani-ments and side dishes. Your menu, culinary repertoire, andskills will be enhanced throughout this educational lookinto vegetable, legume, and grain preparation. During thiscourse, you will:

•Learn the proper techniques for preparing various coloredvegetables, potatoes, and other tubers.

•Describe and apply the appropriate steps to produce andcook quality pasta, whole grains, rice, and legumes.

•Discuss ways to meet customers’ special dietary needs.

•Compare the profitability advantages of various vegetable,grain, and legume products.

Breakfast and Brunch Cookery


Nov. 2–6, 2009; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050,30 hours, 3.0 CEUsJan. 26–29, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUsApr. 20–23, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUsJune 14–18, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus,$1,050, 30 hours, 3.0 CEUs

Develop your skills as a culinarian by learning the properproduction techniques of basic breakfast and brunch items.With a focus on various egg dishes, quick breads, sand-wiches, salads, and accompaniments, participants will:

•Practice basic methods of preparation for traditional break-fast and brunch items.

•Discover how to organize mise en place and workstationsto optimize efficiency on the line.

•Learn techniques for presenting both breakfast and brunch items.

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ProChef Level II Pre-Assessment Workshop



This one-day skills evaluation serves to prepare the appli-cant for the ProChef Level II Certification Exam. The dayinvolves an extensive testing of one’s ability within all facetsof the kitchen. The assessment will consist of:





Within the written exam, the individual will gain an under-standing of his or her preparedness for the exam, with anadditional focus on financial and personnel management.The practical will demonstrate the individual’s ability tothink and plan efficiently through a predetermined concen-tration selected by the applicant: baking and pastry, healthycooking, garde manger, or Mediterranean cuisine.

Applicants will have access to preparation materials inadvance of the assessment via www.ciaprochef.com. Thisinformation will include the day’s schedule, competenciestested, key terms and ingredients, and a bibliography.

ProChef Level II Certification Immersion

Feb. 16–Mar. 18, 2010; Hyde Park, New York Campus, $7,350, 240 hours, 24 CEUs

ProChef Level II Certification consists of the followingcourses:

•Mediterranean Cuisine: Ingredients and Techniques

•Baking and Pastry for Chefs: Desserts and Breads from theHot Kitchen

•Garde Manger: The Art and Craft of the Cold Kitchen

•The Art and Science of Cooking

•Controlling Your Bottom Line

•Techniques of Healthy Cooking

•Frontline Leadership Skills

•ProChef Level II Certification Exam

INTERMEDIATE COURSES—PROCHEF LEVEL II CERTIFICATIONYou’ve got a rock-solid foundation in the culinary arts.

Now it’s time to further develop your expertise and pre-

pare to take your career to the next level. You can put

the practical skills you’ll learn in these intermediate-level

courses to work as soon as you get back to your kitchen.

And, if you choose to, you can apply them toward

ProChef Level II Certification—a valuable addition to any

successful culinarian’s résumé.

The Second StepAt this level, you should have or be on the way toward

competency in basic food science, baking, and nutrition;

demonstrate basic management and supervisory skills;

and understand the basic concepts of financial controls

of a food operation.

Culinary Experience: • Understands nutrition concepts and guidelines and can

apply them to menu planning and recipe preparation

• Familiar with fundamental baking techniques used in theproduction of breads, doughs, cakes, pies, and custards

• Able to explain cooking fundamentals to others using basic food science terminology

• Appreciates the principles of, and can prepare, key dishes of the garde manger and Mediterranean disciplines

Leadership: • Understands fundamental management principles

• Can effectively supervise others through clear instructions,effective criticism, and redirection

• Familiar with essential workplace laws and employer liability

• Able to effectively prepare and conduct performance reviews

• Capable of preparing well-organized work schedules

Financial:

• Familiar with food operation P&L statements

• Can apply menu mix and portion cost concepts to produce a targeted food cost menu

• Recognizes food and labor waste issues and can take corrective action

• Understands and can troubleshoot a food inventory andordering system

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CIA FACULTYFor information on the CIA’s internationally recognizedfaculty, visit www.ciaprochef.com.

ProChef Level II Certification Exam

Oct. 12–15, 2009; 8 a.m.–8:30 p.m., Hyde Park, New York Campus, $1,350Dec. 1–4, 2009; 8 a.m.–8:30 p.m., Hyde Park, New York Campus, $1,350Jan. 5–8, 2010; 8 a.m.–8:30 p.m., Hyde Park, New York Campus, $1,500Mar. 15–18, 2010; 8 a.m.–8:30 p.m., Hyde Park, New York Campus,$1,500Apr. 13–16, 2010; 8 a.m.–8:30 p.m., St. Helena, California Campus (Greystone), $1,500

Applicants will have access to preparation materials inadvance of the exam via our www.ciaprochef.com Web site. This information will include the schedule for theweek, competencies tested, key terms and ingredients, and a bibliography.


•Food science

•Nutritional analysis

•Management skills

•Financial skills


•Basic baking—breads, doughs, cakes, pies, custards

•Healthy cooking menu production and analysis

•Garde manger skill verification

•Mediterranean cuisine skill verification

•Ingredient and equipment identification

Mediterranean Cuisine: Ingredients and Techniques

Skill Level: Intermediate

Feb. 16–19, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUsJune 21–25, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus,$1,050, 30 hours, 3.0 CEUs

Mediterranean cuisine has captured the attention of theAmerican dining public. As an introduction to Mediter-ranean cooking, this course will demonstrate ways to meetthe increasing demand for this healthy and flavorful culi-nary tradition. You will:

•Prepare menus from southern France, southern Italy, theeastern Mediterranean (Greece and Turkey), North Africa(Tunisia and Morocco), and Spain.

•Study a variety of ingredients and basic preparations whichheighten flavors: roasted peppers, preserved lemons, tape-nade, and charmoula.

•Learn key cooking techniques and seasonal purchasingstrategies.

•Work with different herb and spice combinations.

Baking and Pastry for Chefs: Desserts and Breads from the Hot Kitchen


Mar. 9–12, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs

With a few basic techniques, any professional kitchen cancreate high-quality desserts. Baking and Pastry for Chefs pro-vides cooks with the necessary skills to produce simple yetelegant, cost-effective desserts. During this course, you will:

•Prepare a variety of yeast breads, quick breads, cakes, pies,and cookies.

•Make an assortment of frozen desserts, sauces, custard-based products, mousses, and meringues.

•Create garnishes and edible containers from temperedchocolate and tuilles.

•Plan and execute individual plated cold and hot desserts.

The Art and Science of CookingSkill Level: Intermediate

Feb. 22–26, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

Chefs who understand the basic physical properties offoods are free to create countless dishes without recipes. Inthis course, chefs with a solid, fundamental knowledge ofcooking principles and methods will develop and establisha thorough understanding of culinary principles. Partici-pants will:

•Produce recipes and conduct experiments using fats, emul-sions, vegetables, proteins, starches, and leaveners.

• Identify the cooking and baking principles demonstratedthrough the experiments.

•Analyze how ingredients, individually or in combination,affect the cooking process.

•Evaluate the variables that contribute to a successful endproduct.

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SRemarkable Service


Mar. 15–19, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus,$1,050, 30 hours, 3.0 CEUsMay 24–28, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus,$1,050, 30 hours, 3.0 CEUs

Customers expect great service, and return time and againwhen they receive it. During this review of the fundamen-tals, you will refine your skills and gather the insight neededto achieve and maintain the ideal level of service for yourestablishment. You will:

•Study aspects of both classical and contemporary styles of service.

•Discover how to implement the nine basic principles ofremarkable service.

•Learn how to hire effectively and to motivate front-of-the-house staff.

•Analyze customer expectations and create unique service“signatures.”

•Develop a standard procedure for the reservation process,greeting and seating guests, up-selling, and handling specialservice challenges.

Controlling Your Bottom LineSkill Level: Intermediate

Mar. 1–5, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050,30 hours, 3.0 CEUs

In today’s competitive foodservice industry, it’s moreimportant than ever to effectively manage your costs. Con-trolling Your Bottom Line will teach you how to success-fully operate and maintain a profitable business. Throughteamwork and case studies, you will:

•Develop a menu that identifies recipe costs, stations, andlabor and equipment needs.

•Determine customer profiles, target markets, competitiveanalysis, and marketing strategies.

•Learn how to analyze your P&L to make your operationmore profitable.

•Discuss the control of labor cost, sales, and the flow of goods.

•Understand how a Total Quality Management program canhelp ensure better results for the bottom line.

A laptop computer with Microsoft Office applications is recom-mended for this course.

Techniques of Healthy CookingSkill Level: Intermediate

Oct. 5–9, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUsFeb. 8–12, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUsFeb. 22–26, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus,$1,050, 30 hours, 3.0 CEUsMay 17–21, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUsJune 14–18, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

Discover how healthy cooking techniques can lead to amore prosperous business. Offering your patrons nutritiousmenu items will give you a competitive edge in the foodser-vice industry. During this course, you will:

•Study nutrition guidelines, healthy cooking concepts andtechniques, and equipment.

•Learn to cook with plant protein sources, less fat, and mod-erate salt usage.

•Discover ways to apply sound nutritional principles to foodsyou prepare.

•Examine the role of carbohydrates in the body and in the diet.

•Explore alternative preparation and seasoning techniques.


Garde Manger: The Art and Craft of the Cold Kitchen


Mar. 1–5, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

Traditionally known in restaurants as the area where pre-served and cold foods are prepared, garde manger hasexpanded its scope to include appetizers and hors d’oeuvre,salads, sandwiches, and accompanying cold sauces andcondiments. In this class, you will learn how to apply theseclassic techniques in modern and flavorful ways that willentice your customers and drive sales. During this course,you will also:

•Discuss the functions of the major ingredients in gardemanger and their appropriate applications.

•Examine proper food-handling procedures and mise enplace techniques for multitasking and managing your time.

•Prepare cures, brines, marinades, and dry rubs and applythem to selected products.

•Explain and demonstrate the fundamental conceptsinvolved in preparing meats and fish for hot and coldsmoking.

•Define and produce various types of canapés, tapas, antoji-tos, antipasti, mezze, and hors d’oeuvre.

•Learn presentation techniques for designing and arrangingyour food items on plates, platters, and buffets.

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S Frontline Leadership Skills


Feb. 16–19, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs

Like any business, a successful foodservice operation relieson industry proficiency, customer service skills, andemployee satisfaction. To help meet these needs, this coursewill introduce you to sound principles of effective leader-ship. You will:

•Differentiate among several styles of leadership and motivation.

•Learn effective communication techniques.

•Enhance strategies for working together to increase productivity.

•Understand how organizational culture affects managementdecisions.

•Perform a job analysis and write job descriptions and specifications.

•Develop staffing and recruiting strategies.

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SAV

E!REGISTER ONLINE AND SAVEDon't put off your continuing education one more day.Take part in our Web Registration Discount forprofessional development classes. By registering atwww.ciaprochef.com, you'll get 10% off the cost of thecourse (in most cases, that's a savings of more than$75!). Register now!


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SProChef Level III Pre-Assessment Workshop



This one-day skills evaluation serves to prepare the appli-cant for the ProChef Level III Certification Exam. The dayinvolves an extensive testing of one’s ability within all facetsof the kitchen. The assessment will consist of:





Within the written exam, the individual will gain an under-standing of his or her preparedness for the assessment test,with a focus on financial and personnel management skills.The practical exam will demonstrate the individual’s abilityto think and plan efficiently through various concentra-tions—Asian cuisine, Latin American cuisine, and seasonalmarket basket. In addition, our ProChef advisors will evalu-ate skill sets and suggest professional development opportu-nities for further certification advancement.

ProChef Level III Certification Exam

Oct. 20–23, 2009; 8 a.m.–8:30 p.m., Hyde Park, New York Campus, $1,350Nov. 16–19, 2009; 8 a.m.–8:30 p.m., Hyde Park, New York Campus,$1,350Apr. 5–8, 2010; 8 a.m.–8:30 p.m., Hyde Park, New York Campus, $1,500June 7–10, 2010; 8 a.m.–8:30 p.m., Hyde Park, New York Campus, $1,500

Applicants will have access to preparation materials inadvance of the exam via our www.ciaprochef.com Web site.This information will include the schedule for the week,competencies tested, key terms and ingredients, and a bibliography.


•Menu planning—Asian cuisine, Latin American cuisine, andseasonal market basket

•Wine knowledge

•Financial skills

•Problem solving and personnel management


•Skill verification—Asian cuisine, Latin American cuisine,and seasonal market basket

•Wine and food pairing

•Role playing—problem solving and personnel management

•Case study—“End of the Month P&L” justification

ADVANCED COURSES—PROCHEF LEVEL III CERTIFICATIONThere’s a tremendous satisfaction in mastering your

craft—yet, in this profession, there’s always more to be

learned in the quest for culinary excellence. Add new

skills to your repertoire and fine tune the ones you have

with these advanced-level courses. Do it purely for your

own professional growth, or show the culinary world

your achievements by earning a ProChef Level III Certi -

fication credential.

The Final StepAt this level, you should be well versed in multiple culi -

nary disciplines, able to apply advanced personnel man-

agement skills, and capable of effectively planning,

managing, and forecasting the financial aspects of a

complex food operation.

Culinary Experience:

• Understands the principles of, and can prepare key dishesfrom, at least four elective disciplines

• Familiar with the fundamentals of wine and able to applyprinciples of food and wine pairing

Leadership:

• Can effectively manage workplace performance and harassment issues and able to successfully conduct pro -spective employee interviews

• Able to prepare organizational charts and corresponding job descriptions

Financial:

• Capable of reading, understanding, and preparing anannual operating budget for a complex food operation

• Able to prepare a capital budget with effective project justification and payback analysis

• Understands and can explain basic financial concepts such as ROI, depreciation, cost accounting, and cash flow

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S ProChef Level III Certification Immersion

Oct. 5–23, 2009; Hyde Park, New York Campus, $4,750, 168 hours, 16.8 CEUsMar. 22–Apr. 8, 2010; Hyde Park, New York Campus, $4,900, 168 hours, 16.8 CEUs

ProChef Level III Certification consists of the followingcourses:

•Asian Cuisine: Ingredients and Techniques

•Vibrant Dishes of Latin America and the Caribbean

•Financial Understanding for Chefs

•An Exploration of Food and Wine for Chefs

•ProChef Level III Certification Exam

Asian Cuisine: Ingredients and TechniquesSkill Level: Advanced

Oct. 12–16, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUsJan. 11–15, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus,$1,050, 30 hours, 3.0 CEUsMar. 22–26, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus,$1,050, 30 hours, 3.0 CEUsJune 1–4, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs

Introduce your customers to the vibrant flavors of Asia. Byexpanding your knowledge of classic Asian dishes andcooking techniques, you’ll have the necessary skills andinsight to expand your current menu offerings. You will:

•Prepare a variety of dishes native to China, Korea, Japan,Vietnam, Thailand, Malaysia, and Singapore.

•Practice common Asian cooking techniques, includingstir-frying, deep-frying, steaming, braising, red cooking,and velveting.

•Study regional cuisines, flavor profiles, and indigenousingredients.

Vibrant Dishes of Latin America and the CaribbeanSkill Level: Advanced

Oct. 5–9, 2009; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUsFeb. 1–5, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUsMar. 22–26, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

With the public in search of new and exciting flavors, LatinAmerican cuisine has moved to the forefront of today’scooking scene. Discover ways to meet the demand for mul-ticultural culinary influences. In this course, you will:

•Prepare a variety of dishes native to South America, Cen-tral America, Mexico, and the Caribbean.

•Work with indigenous ingredients and common LatinAmerican cooking methods.

•Discover the distinct flavor profiles of each cuisine, includ-ing Creole dishes.

•Learn ways to incorporate Latin American specialties intothe American kitchen.

Financial Understanding for Chefs

Skill Level: Advanced

Oct. 12–16, 2009; 7 a.m.–1:30 p.m., Hyde Park, New York Campus,$1,050, 30 hours, 3.0 CEUsMar. 30–Apr. 2, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus,$875, 24 hours, 2.4 CEUs

Refresh your financial understanding of revenue and costcenters with colleagues in the field. This realistic look intoprofitability combines the expertise of professional opera-tors with a chef’s-eye view of practical scenarios. Throughinteraction, projects, demonstrations, and lecture, you will:

•Discover how to protect your money.

•Evaluate and track expenses, sales/profit ratios, and operational controls that you can implement in yourestablishment.

•Learn to read, evaluate, and understand a P&L statement.

•Understand cash flow, annual expenses, and hidden cost.

• Identify the effects of pricing, expenditures, discounts, andin-house business.

•Be better prepared to increase profitability and/or under-stand why you’re unable to achieve higher profitability.


An Exploration of Food and Wine for Chefs


Oct. 5–9, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $1,250, 30 hours, 3.0 CEUsJan. 5–8, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $995, 24 hours, 2.4 CEUsMar. 30–Apr. 2, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $995, 24 hours, 2.4 CEUs

As a contemporary chef, it pays to understand the diverseflavors of food, the complexity of wine, and the intricatebalance these items share when paired. Discover why somematches have natural affinities, and how to partner and pre-pare foods and wine to enhance the dynamic of a dish ormeal. You will:

•Learn to professionally analyze wine flavor to evaluate itscompatibility with a variety of food.

•Discuss techniques for utilizing wine as an ingredient andhow to select a wine based on the cooking methodemployed.

•Participate in tastings of wine and food, focusing on theirinteraction.

•Discover ways to improve the compatibility between yourmenu and wine list.

•Explore the challenges of pairing wine with certain dishes.

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VanillaA Gift from Mexico to the World

By Iliana de la Vega

Research is fundamental to the mission of the Center for Foodsof the Americas at the CIA, San Antonio and the researchteam has been traveling throughout Latin America with a singular mission: to capture and document the rich culinarytraditions of the region.

One of our recent research trips was to the Mexi-can state of Veracruz. Throughout our travels,the rest of the research team and I have been

taking notes, photographs, and videos to document theingredients, techniques, dishes, and traditions of the manydifferent countries and places in Latin America. Ourfocus on this particular trip was vainilla (vanilla).

The History of VanillaFrom the port of Veracruz, we drove a few hours to theregion where this sophisticated flavor has its humbleorigins. Known as the vanilla capital of the world,Papantla is located on the east central coast of the Gulfof Mexico, where years ago the Totonacs establishedtheir important culture. The Totonacs were theguardians of xanath, which is the Totonac word forvanilla (vanilla planifolia var A), and which means “hid-

den flower.” According to some studies, the Totonacsused the vanilla for medicinal purposes and also sent itto the Aztecs as tribute. In the Aztec language ofNahuatl, vanilla was called tlilxochitl, or “black flower,”which is interesting as vanilla’s flowers are almostwhite. The Aztec elite liked to prepare a drink calledxocolatl (chocolate), which was a mixture of cacaobeans flavored with vanilla pods. Aztec emperor Mon-tezuma is said to have served xocolatl to Spanish con-quistador Hernán Cortés, who was immediatelycaptivated by the flavor. It was Cortés who then intro-duced it to Europe.

Vanilla Cultivation, Up Close and PersonalBack to 2009. After numerous calls and e-mails, wehad an appointment to visit an organic vanilla planta-tion to see the drying and curing process. We arrivedon the beautiful 10-hectare (approximately 24.7-acre)plantation at 9 a.m. Our hosts were waiting for us withthe sad news that, it being late February, we were earlyfor the flowering season, which is from March to May.A little disappointed, we started walking with the slighthope of finding one open orchid.

To develop their characteristic flavor, vanilla pods are placed in the sun each day on petates as part of a time-honored sun drying/sweating process.

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The field was surrounded with banana and plantaintrees that act as filters to keep the area free of pesti-cides. The vanilla vines grow in humid tropical areas10 to 20 degrees from the equator at a temperaturebetween 75 and 85 degrees F. Because vanilla alsorequires a good balance between sun and shade, thevines need to grow next to another tree, called a“tutor.” Each vine is attached to a tutor; orange, pichoco,coquite, and cojón de gato trees are favored in Papantla.

A vine will live approximately 10 years, bearing flowerswhen it is two to four years old, and producing 40 to 100flowers per year. The flower is hermaphroditic, meaningit has both anther and stigma. Originally, pollination wasleft to nature and the rare melipone bees, or abeja demonte. They are wild black bees that have no sting, andfor hundreds of years, no one was able to figure out thatthey were the ones pollinating the vanilla flowers. Afteryears of study and observation, someone in Madagascardiscovered how to hand-pollinate the flowers with thehelp of a small stick, similar to a toothpick.

We were learning so much that day, and while walkingthrough the trees and vines, we where lucky enoughthat Don David, one of the campesinos (farmers), foundan open flower. The flowers open just one day andonly for a few hours, always between 7 a.m. and noon.We almost ran to see it, but we had to hold our excite-ment until the video camera was ready to shoot. Cam-era! Action! Don David lifted the anther from thestigma, pressed the pollen against the stigma with thesmall wooden stick, and voilà, the fertilization hap-pened in front of our eyes. After the fertilization, theflower will close within a half hour. Don David markedthe date and planned to check back in a couple ofweeks to see if the pollination was successful and apod had begun growing.

Post-harvest Production: Water Control andFlavor DevelopmentApproximately nine months later, the green stem ofthe vanilla flower will turn yellow, indicating that it istime to harvest. Each pod has to be picked when it isperfectly ripe; not doing so will diminish the quality ofthe vanilla. Then the curing process will start. Thevanilla will be washed, transferred to racks to drain forfive minutes, and placed in cedar boxes. Once theboxes are filled, they are transported to the ovens,where the boxes will be displayed, one on top ofanother, until there are 360 of them. The lines of boxeswill be covered with wet blankets and the oven will beturned on to 60 degrees C for three days. The pods areremoved from the cedar boxes, placed into large boxesfor one day, and moved to special wooden racks calledespigueros for three days. Then, every day for a period ofthree to six months, the pods will be laid in the sun ontop of petates, or straw mats, from 8 a.m. until noon.Each day, they are then collected, wrapped in the strawmats, and covered with blankets to sweat. Through thislabor-intensive sun drying/sweating process, the vanillaloses weight and develops its characteristic flavor—oth-erwise it would be almost like a green bean!

Vanilla vines require a good balance of sun and shade, and eachone produces 40–100 flowers per year.


A Labor of LoveFrom start to finish, the vanilla process is long andlabor-intensive. It is almost a ritual, a work of love.Nowadays the largest producer of vanilla is Madagas-car, followed by Indonesia, Mexico, India, and Uganda.But quantity is not necessarily quality, and there aresome important factors to consider in getting a high-quality vanilla:

• Each vanilla plant should be grown at least onemeter apart, and the vine should be rather small—tobe within the reach of a man—for easier supervision.Another benefit of a smaller plant is that it is able todirect its energy into producing better pods. Ifallowed to grow taller, the plant’s energy wouldinstead be mostly dedicated to gaining biomass.

• If too many orchids from the same plant are polli-nated, the result will be a good amount of produce(vanilla pods) of lower quality. This in turn createsanother problem in that the plants will be weaker andmore likely to catch plagues and diseases that arehard to control.

• A fair trade policy is very important so that workersdo not feel compelled to let the plants grow taller orfertilize more orchids in order to sell more produceof poorer quality.

These practices and the time-honored growing, drying,and curing processes continue to be followed in Mex-ico, which is why Mexican vanilla is still considered tobe the best—a precious gift to the world.

Chef Iliana de la Vega is a Mexican/Latin cuisine specialist atthe Center for Foods of the Americas at the CIA, San Antonio.She is the former executive chef-owner of El Naranjo, anacclaimed restaurant in Oaxaca, Mexico.

FLAN DE VAINILLA (MEXICAN VANILLA FLAN)A type of baked custard, this vanilla-scented dessert issmooth and creamy. When caramelizing the sugar,slowly swirl the pan over the heat to keep the tempera-ture even. As the sugar continues to cook, you maysmell a change before you start to see it. The first hintsof a golden color will start to appear in the meltedsugar. From this point on, the caramel will cookquickly, so watch it closely. The best caramel tastedevelops when the sugar is cooked until it is a verydeep golden brown.

Makes 8 servings2 cups sugar

8 cups whole milk

6 eggs

6 egg yolks

11⁄2 teaspoons pure vanilla extract, or 1⁄2 vanilla bean split open

Preheat the oven to 350 degrees F and position the bakingrack in the middle of the oven. Lightly grease the bottomand sides of eight ramekins and set them on a kitchen towelin a deep baking pan.

Place 1 cup of sugar in a heavy, non-enameled saucepan.Cook over medium-low heat, swirling the pan often as thesugar melts. Continue cooking until the sugar turns a deepgolden brown. Immediately remove from the heat and dividethe caramel evenly among the ramekins.

Combine the milk and the remaining sugar in a mediumsaucepan. Cook the mixture over medium heat and stir todissolve the sugar. Do not let the mixture boil. Gently simmerfor 30 minutes, or until the mixture has reduced by half.

Whisk the eggs, yolks, and vanilla in a bowl and slowly addthe reduced milk, whisking constantly to prevent the eggsfrom cooking. Pass the custard through a fine sieve, pourinto the prepared molds, and cover the baking pan with aluminum foil.

Place the baking pan with the ramekins in the oven andpour hot water into the pan to come two-thirds of the wayup the sides of the ramekins. Bake until the custards are setbut still jiggle in the middle when gently shaken, about 30minutes. Remove from the oven and place on a rack tocool, about 1 hour.

To serve, run a thin knife under hot water and then aroundthe edge of the custard. Place a flat dish on top of eachmold and invert to unmold the custard. The caramel in thebottom of the cup will form a sauce.

Source: Chef Iliana de la Vega

Foods of Spain Intensive Seminar(formerly Spanish Culinary Intensive Seminar)


Apr. 19–21, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone),$595, 18 hours, 1.8 CEUs

Explore, through lecture and hands-on cooking, one oftoday’s hottest emerging cuisines. During this course, you will:

•Study the regions of Spanish cuisine from San Sebastian to Jerez.

•Prepare and taste vibrant dishes as you explore classic andcontemporary Spanish cooking.

•Spend a day preparing tantalizing tapas and discovering the Spanish Sherry connection through a pairing and tasting exercise.

Fire, Spice, and the Global Grill: Vibrant Dishes from Hot Climates


May 3–7, 2010; 7 a.m–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

Say goodbye to bland food and hello to delighted cus-tomers! Add this exciting alternative to familiar EurocentricAmerican cooking styles to your repertoire. This typicallyhealthy, bold, fun approach to cooking combines pungent,sweet, sour, spicy, and hot in a single dish to developintense, contrasting levels of flavor. Through tastings, exper-imentation, and hands-on production, you will:

•Understand the specific flavor profiles, essential ingredi-ents, and basic techniques used in this type of cooking.

• Identify and handle spices, including pastes and rubs.

•Create and use the boldly flavored condiments known aschutneys, salsas, and sambals.

•Learn how to grill everything from meat and seafood tovegetables and fruits, as well as how to build flavor throughhigh-heat roasting.

•Discover how grains relate to center-of-the-plate issues.

•Master the techniques of this casual, relaxed approach tocooking with deep flavors.

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WORLD CUISINE COURSES

The Cooking of Italy: From Tuscany to Sicily


Feb. 22–26, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUsMay 17–21, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

Satisfy your customer’s taste for true Italian cuisine withdishes from Tuscany to Sicily. As you uncover traditionaldishes from several regions and a variety of Italian ingredi-ents to incorporate into your menu, you will:

•Study the cooking styles, ingredients, traditional dishes, andhistory of the following regions: Liguria, Tuscany, Lazio,Puglia, and Sicily.

•Prepare fresh mozzarella, a variety of pestos, and fiveregional menus making use of seasonal ingredients.

•Discover the finer points of Italian olives and olive oil;greens, grains, and beans; balsamic vinegars; prosciutto;and cheeses.

•Examine the Arabic influences on Sicilian cooking.

NEW! Tamales, Tortillas, and the Mexican Corn Kitchen


Mar. 15–17, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone),$595, 18 hours, 1.8 CEUs

When Columbus stumbled upon the treasure chest thatrepresented the American larder, he was the first Europeanto get a glimpse of the New World’s bountiful fields ofmaize. Corn, tamales, tortillas, and other specialties aresymbolic of the love, spirit, and family traditions of theLatin cultures and are prepared for their most celebratedoccasions. As part of this three-day course, you will workwith authentic ingredients and practice traditional tech-niques. Through hands-on production, tastings, and discus-sions, you will:

• Learn the skills and techniques needed to make a varietyof tamales.

• Study the similarities and differences between regions fromMexico and the Caribbean Latin coastline to Colombiaand Venezuela.

• Compare and contrast the unique, complex flavors of avariety of breads and their accompaniments, from El Sal-vadorean pupusa to Venezuelan arepa.

• Explore Old World techniques in the preparations of salsasand mojos.

• Prepare different types of tortillas and antojito specialtiessuch as enchiladas, taquitos, sopes, and empanadas.

• Discover the role of regional ingredients, chiles and heat,textures, and the art of la parilla using mesquite wood.

Chef’s Tour of Napa Valley


Apr. 28–30, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $575, 18 hours, 1.8 CEUsJune 23–25, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $575, 18 hours, 1.8 CEUs

Northern California and the Napa Valley are knownthroughout the nation for excellence in the foodserviceindustry. Join us for an insider’s tour of this acclaimedregion and experience firsthand how this reputation wasearned. During this course, you will:

•Take field trips to visit local purveyors of artisanal ingredients.

•Prepare a meal made from the ingredients you gatherthroughout the field trips.

•Learn how successful wine and food programs are createdthrough innovative partnerships with local purveyors.

•Discover how to make the most out of a trip to the farmers’market.

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NEW! Modern Latin American Cuisine


May 17–21, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus,$1,050, 30 hours, 3.0 CEUs

With its refined simplicity, exotic flavors, and unique ingre-dients, Latin American cuisine is quickly emerging as anexciting new addition to today’s modern American menu.In this course, you will apply traditional cooking techniquesand use native ingredients to create contemporary versionsof great-tasting and culturally historic dishes. Immerse your-self in this amazing cuisine for a week and you’ll come awaywith great new recipes and ideas targeted to meet your cus-tomers’ demands for new and exciting entrées. You will:

• Learn the cooking methods and ingredients of SouthAmerica, Central America, Mexico, and the Lesser Antilles.

• Discover the Mediterranean influences of Mexico’s GulfCoast, the vibrant flavors of the Caribbean, and the foodproducts of the Yucatán.

• Learn strategies for translating Latin American specialtiesinto the American kitchen and modern restaurant settings.

• Outline the influences that have shaped Latin Americancooking since the discovery of the Americas.

Mediterranean Cooking: An Advanced Course


Mar. 22–26, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone),$1,050, 30 hours, 3.0 CEUsJune 7–11, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

The recent explosion in Mediterranean cuisine has madethis a vital area of professional development for chefs. Inthis advanced course, experienced chefs with knowledge ofMediterranean cuisine can master the region’s broad flavorprinciples and cooking concepts. You will:

• Study common ingredients, flavor principles, and culinarytraditions of Spain, Morocco, Tunisia, Greece, and Turkey.

• Learn to make basic preparations that shape the region’sflavor dynamics such as specialty sauces and spice mixtures.

• Work with specialized equipment (and their related cook-ing techniques), including paella pans, zarzuelas, cous-cousieres, and wood-fired ovens.

• Create a variety of regional Mediterranean dishes withwide potential appeal for the American dining public.

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NEW! Chesapeake Bay to the Carolinas: Comfort Foods and American Traditions



Explore the blend of culinary specialties that stem from thedeep, rich roots of eastern and southern traditions of theUnited States—the Chesapeake Bay and southward towardsthe Carolinas. This three-day course is ideal for any culi-nary professional seeking to explore and sample the finestof ingredients, regional flavors, and culinary techniques.Through hands-on production, tastings, and discussions,you will:

• Compare and contrast the unique, complex flavors of theCarolinas and surrounding areas.

• Participate in tastings, discussions, and peer-to-peerideation sessions that are sure to arm you with the bestrecipes and ideas for your next menu.

• Prepare unique regional dishes representing the very bestof comfort foods, using authentic ingredients and tradi-tional techniques.

NEW! Indian Food: From Simplicity to Sophistication


Jan. 18–22, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus,$1,050, 30 hours, 3.0 CEUs May 17–21, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus,$1,050, 30 hours, 3.0 CEUs

This course will focus on the simplicity and sophisticationof food that comes from a country rich in culture and tradi-tion. You’ll explore the idiosyncrasies unique to the variousregions of India while understanding the various flavor pro-files and cooking methods. You will also:

• Practice the cooking techniques and traditions of India.

• Gain an understanding of the impact of culture and reli-gion on food and diet.

• Explore the ingredients and flavor profiles of the variousregions of India.

• Learn the correct use of spices and marinades.

• Discover how condiments, chutneys, and breads are usedto flavor and complement Indian dishes.

Global Culinary Traditions


May 10–14, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone),$1,050, 30 hours, 3.0 CEUs

Unravel the mysteries behind the culinary traditions of dis-tant lands, from Southeast Asia to South America to theMediterranean Basin. In this culinary exploration, you’lldiscover some of the common threads and the diverse dif-ferences that have defined these cuisines throughout his-tory. You will also:

•Explore how dynamic flavors come alive by utilizing fresharomatic ingredients to create exotic regional dishes.

•Learn the role of specialty ingredients and understandstrategies for working with spices to add complexity anddepth of flavor to recipes.

•Understand why, in today’s foodservice arena, traditionalflavors and flavor combinations continue to form the back-bone of popular gastronomy.

France: Seasonal Bistro and Provençal Cooking


Apr. 26–30, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone),$1,050, 30 hours, 3.0 CEUs

Keep your menus current by studying the two major direc-tions of contemporary American interest in French cook-ing—seasonal bistro cooking and the flavors of Provenceand the south of France. The comforting flavors of Frenchbistro cooking make this tradition increasingly attractive toAmericans. Through lecture, demonstration, and hands-onproduction, you will:

•Examine the earthy, robust flavors of French country andhome cooking, especially those that best translate into themodern American restaurant.

•Prepare dishes, depending on seasonal availability, such asoxtail stew, roast duck leg confit with warm green lentilsalad, chicken stewed with fennel and saffron, rabbit withmustard and fava beans, and cassoulet.

•Study menus from leading American restaurants whichhave drawn inspiration from the bistros of France.

•Discover how top American chefs have both preserved andreinvented French bistro favorites.

•Explore the 50 varieties of herbs in our Cannard Herb Garden for ingredients appropriate to the cuisine.

Healthy Flavors of Asia, Latin America, and the Mediterranean


May 24–28, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

Diet and health concerns are critical issues for today’s din-ers. Join our chef-instructor and staff nutritionist as theycombine scientific research and traditional worldwide dietsto offer healthful and flavorful menu options. You will:

• Identify common dietary elements of traditional Mediter-ranean, Latin American, and Asian countries.

• Prepare dishes from Mexico, the Caribbean, China, Japan,North Africa, Greece, Turkey, and the Middle East.

• Learn the importance of a diet low in saturated fat andcomprised mainly of plant-based foods.

• Explore nutrition issues raised in the use of phytochemi-cals and antioxidants, fish and fish oils, salt, caffeine, andtrans-fatty acids.

• Discover the probable health benefits of traditional ingredi-ents: soy food, green tea, wine, and olive oil.

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Classic Cuisines of Mexico: Puebla and Oaxaca


Feb. 15–19, 2010; 7 a.m.–1:30 p.m., San Antonio, Texas Campus, $1,195, 30 hours, 3.0 CEUs May 11–14, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs

Anyone who has tasted the real, regional food of Mexico isstruck by the rich complexity of this world-class cuisine.Through focused lectures, demonstrations, and hands-onassignments, you will learn the history, techniques, and fla-vor profiles of various dishes in their regional settings, aswell as strategies for translating classic Mexican dishes intoyour operation.

During hands-on production, tastings, and discussions you will:

•Discover the mystery of traditional cooking from the heartof Mexico: Puebla and Oaxaca.

•Fill your kitchen with new flavors and aromas and bringthe real flavors of Mexico to your guests.

• Identify, taste, and learn about the different chiles andstudy their uses.

•Prepare unique, complex dishes from Central (Puebla) andSouthern (Oaxaca) Mexico.

•Explore ancient and modern techniques for preparing salsas, moles, and many other dishes.

•Work with indigenous ingredients.

NEW! Classic Cuisines of Mexico: The Major Regions


Apr. 26–30, 2010; 2–8:30 p.m., San Antonio, Texas Campus, $1,050, 30 hours, 3.0 CEUs

Explore the history and culinary traditions of Mexico’s fivemost distinctive regions: El Norte, El Bajío, El Centro, ElPacífico Sur, and La Península de Yucatán y Veracruz.Each day of this course will emphasize the ingredients andtechniques integral to the preparation of the dishes fromthese regions.

This innovative hands-on course will help you enhanceyour knowledge of the flavors and ingredients of Mexicancuisine through lectures, demonstrations, tastings, andhands-on production. During this course, you will:

• Gain a better understanding of the flavor profiles of the different regions of Mexico.

• Prepare some of the most important dishes of Mexico; themoles of Puebla, Oaxaca, Guerrero, Veracruz, Tlaxcala, andMorelos; and the celebratory food of the different regions.

• Explore flour and corn tortillas—their preparation and howand when they are used in the Mexican kitchen.

• Create famous breakfast items, antojitos, soups, entrées,and desserts from all over the country.

• Discover the Mexican way of creating and eating salsas.

• Learn about Mexican cheeses.

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Southeast Asia: Traditional Flavors and Techniques


Mar. 22–26, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUsJune 7–11, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone),$1,050, 30 hours, 3.0 CEUs

Gain the competitive edge that comes from mastering theappealing flavors of Southeast Asia. As part of this course,you will work with authentic ingredients and practice tradi-tional techniques. You will also:

•Study the similarities and differences between Vietnamese,Thai, Malaysian, Indonesian, and Cambodian cuisines anddescribe the primary flavor components of each.

•Discover the role of pungent ingredients, aromatic ingredi-ents, chiles and heat, and texture and temperature.

•Prepare a variety of regional dishes and accompaniments,including noodle dishes, rice-based dishes, curry pastes,and dipping sauces.

•Learn how to balance flavors across a single dish as well asan entire meal.

•Understand the importance of rice in the Southeast Asiandiet, and experience the many forms it takes.

Peruvian Cuisine


Feb. 8–12, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,195, 30 hours, 3.0 CEUsMay 3–7, 2010; 2–8:30 p.m., San Antonio, Texas Campus, $1,195, 30 hours, 3.0 CEUs

The Peruvian gastronomic revolution has arrived. Peruviancuisine is one of the world’s leading culinary trends, and inthis course, you’ll take an epicurean tour of a country thatredefines biodiversity and notions of Latin cuisine. FromLima to the Amazon and down through the Andes, Peruoffers new and unique ingredients, exotic flavors, andhealthy food preparation techniques. In this course, you will:

•Become intimately familiar with the ingredients, cookingtechniques, geographical regions, and ethnicities that makeup the vast and diverse panorama of Peruvian cuisine.

•Explore Peru’s classic Creole dishes and enjoy a broadoverview of the Peruvian pantry and influencing cultures(indigenous, Spanish, African, Italian, and Asian).

•Learn about Peru’s Asian fusion cuisines—Chifa (Chinese)and Nikkei ( Japanese-Peruvian).

•Discover Peru’s northern and southern regional cuisines.

•Taste Pisco 101, the world’s purest grape brandy, and learnhow it is used in Peruvian cooking.

•Study Andean cuisine and its native tubers, rocks, herbs,exotic meats (llama), and pachamanacas—a traditional pit-roasting technique using hot rocks.

•Take a tour of Peru’s unique Amazon cuisine and discoverits principal ingredients and unique cooking techniques.

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GETTING TO KNOW PERU• The South American country is home to the world’s

greatest biodiversity of fish—in the Amazon and its

tributaries, the Andean rivers, and the 2,000 kilome-

ters of Pacific coastline and brackish marshes.

• There are more than 4,000 varieties of tubers native

to the Andes.

• Peru has the third-largest concentration of Japanese

immigrants.

Antojitos—The Small Plates of Mexico Skill Level: Intermediate

Feb. 22–26, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus,$1,195, 30 hours, 3.0 CEUs

Bring the traditional flavors of Mexico to your operation asyou learn the techniques to produce a wide variety of anto-jitos—Mexico’s version of little plates that are becoming sopopular on today’s American menus.

In Mexico, there are hundreds of varieties of antojitos.Although typically sold by street vendors, antojitos can alsobe served as appetizers or small plates in restaurants andare sometimes substantial enough to stand on their own.They’re also an intrinsic part of the country’s long-standingcultural and gastronomic heritage. In this class, we willexplore antojitos, understand how they fit into the largercontext of Mexican cuisine, and learn about their signifi-cance in Mexican culture.

During hands-on production, tastings, and discussions you will:

•Learn the skills and techniques needed to make chilapas,garnachas, molotes, memelas, pescadillas, and plantainmolotes from southern Mexico.

•Make corn-based antojitos from Central Mexico such asbocoles, tlacoyos, sopes, and quesadillas.

•Prepare panuchos, gorditas de frijol, pambazos, and tamalesfrom the Yucatán Peninsula and Veracruz.

•Learn salsa-making techniques using both a molcajete anda blender.

•Produce regional enchiladas, flautas, and tostadas.

•Prepare different types of flour tortillas and Northern-styletamales.

•Discover ideas for new hors d’oeuvre and appetizers thatyou can add to your menu.

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Background: The Value of Serving Up Evidence-based SolutionsThe culinary industry is becoming increasingly cross-disciplinary and technical (Hegarty, 2003; Rodgers,2005), simultaneously creating business opportunitiesand challenges for restaurant operations. The chal-lenges, combined with a dire and often fluctuating eco-nomic environment, put significant weight on changesmade in restaurant operations, and so they should becarefully thought through. Making evidence-based(Enserink, 2006) decisions in the restaurant industryand using research to help inform business practices isbecoming increasingly valuable (Chiang, 2007; Olsenand Roper, 1998). The “cook and look” approach foroperational changes is becoming too risky, especiallywhen making decisions for multiple units.

The CIA has established the exciting new MenuResearch and Flavor Discovery Initiative (MRFDI,http://menuscience.ciachef.edu/research/mrfdi) to pro-vide the food industry with applied research resultsthat can be used to help them better serve their cus-tomers and maintain profitable operations. As part ofthis initiative, CIA faculty members have been usingcampus restaurants as in-context labs for testing outconsumer behavior hypotheses. By developing andadvancing new knowledge that supports the culinaryfield, this research will help busy professionals navigatethrough some of the challenging decisions encounteredin the food industry at large. Changing the menu, oneof the restaurant’s most important marketing tools, isan example of one such decision.

Menus are a restaurant’s most intimate point-of-saleconnection to the customer, yet there is little under-standing of how the menu actually impacts consumerbehavior. Research sponsored by the MRFDI and con-ducted at the CIA has taken an evidence-basedapproach to understanding how consumers interactwith restaurant menus. In one project, “menu typogra-phy” was investigated to better understand how price

presentations impact consumer purchase behavior atSt. Andrews Café on the Hyde Park campus. Inanother study conducted at the Wine Spectator Grey-stone Restaurant (WSGR) on the St. Helena campus,different menu formats were evaluated to determinehow to communicate nutritional information to con-sumers without negatively impacting check average orenjoyment of the meal.

Monetary Cues Can Dull the Consumer’sAppetite for SpendingSybil Yang, formerly a business management instructorat the CIA and currently a Ph.D. candidate at CornellUniversity’s Hotel School, partnered with CIA hos -pitality and service management instructor Mauro Sessarego and Sheryl Kimes of the Cornell HotelSchool to implement a study in St. Andrews Café. Thestudy asks the question, “Does the way in which price isconveyed on the menu impact customers’ purchasingbehavior?” Specifically, the team was interested indetermining how monetary cues “prime” the senses andcreate the context for purchasing menu items or stimu-lating frugality. “Priming” is a sensory phenomenondescribed by scientists that suggests that aspects of ourenvironment can influence purchasing behavior (posi-tively or negatively), even when we are not aware of it.

The effects of environmental factors on consumerbehavior have been considered (de Graff, 2005; Rob-son, 1999). For example, music (Stroebele, 2006) andfood descriptors (Wansink, 2001) can influence a cus-tomer’s food choice, consumption patterns, and overallliking. However, these studies have not been conductedin the context of an actual full-service restaurant.Many chefs and restaurant managers are aware of theeffects that environmental cues and priming can haveon consumer behavior, and have collected empiricalevidence over years of experience that suggest they def-initely play a role. Some examples are more obviousthan others: if customers receive bad service, then theperceived quality of the food, no matter how perfectly

Menu Formatting andCustomer Behavior

Science-based Consumer Behavior Research at the CIA Reveals How Menu Formatting Can Impact Purchasing

By Dr. Chris Loss ’93


executed the preparation, will be distorted. The Ameri-can Bounty Restaurant at the Hyde Park campus usedto serve a mushrooms and herbs en papillote dish, inwhich fresh herbs, mushrooms, shallots, and vinegarwere enclosed in a parchment-paper pouch and bakedin the oven. At the table, the puffed parchment pouchwould be cut into, and the dining room would fill withthe wonderful savory, floral, and volatile aromas.Inevitably, after one or two pouches were cut open,there would be an uptick in orders. Essentially, the cus-tomers’ senses were being primed and choices guidedtowards the item. A similar principle is at play with thedessert cart that is rolled past dining room tables. Andconsider the sounds of sizzling fajitas and their impacton diners in earshot.

Menus obviously play a very important and direct rolein priming; however, the effects of the menu and howits format influences purchasing in a restaurant settingis not well understood. There are great opportunities atthe CIA to better understand the effects of differentmenu formats on consumer purchase behavior, whichis exactly what Yang, Kimes, and Sessarego did. ThisCIA consumer behavior research team developed threedifferent menus, each with different types of pricingpresentation:

• $10.00• 10• ten dollars

The menus were distributed to customers (one type pertable) and check average monitored using the MicrosPOS system. Surveys were also distributed to customersto better understand how the menu influenced theirdecisions. More than 200 customers took part in thestudy, and a sophisticated statistical method known asanalysis of co-variance (ANCOVA) was used to controlfor factors such as party size, dining duration, andpropensity to spend. The ANCOVA allowed theresearch team to investigate both quantitative and quali-tative variables impacting the data collected during thestudy. This is a key factor when conducting research ina real-world setting. As we are all well aware, our indus-try is influenced by many factors, including those thatare both quantitative and qualitative.

Results from the study showed that when customerswere presented menus that had “monetary cues” (i.e.,“$” or “dollar”) the spending was reduced by 8.15%.However, there was no difference in check averagesbetween the menus containing scripted (“dollar”) and

symbolic (“$”) presentations. Along with these results,Yang et al. confirmed that party size, dining duration,and table location play an obvious and statistically sig-nificant role in total check average. The “10” formatled to a higher check average than the “ten”-formattedmenus. This was a surprise to researchers, as they hadhypothesized that numerical cues would increase priceawareness and prime customers to spend less. Theresearchers concluded that in this restaurant context,“operational factors” such as dining duration, partysize, and location can have a greater impact on spend-ing than the numerical or scripted typographical cueson the menu. In other words, convivial companionshipcan trump acute observations of menu formats.

This study was published in the International Journal ofHospitality Management (Yang et al., 2009), a peer-reviewed journal that publishes research on majortrends and discoveries in the cross-disciplinary field ofhospitality. For details on the study, contact Sybil Yang([email protected]), Sheryl Kimes ([email protected]),or Mauro Sessarego ([email protected]).

When It Comes to Conveying NutritionalInformation, Menu Formatting MattersThe foodservice industry’s increasing contribution tothe consumer’s daily food expenditures has beendescribed (NRA, 2006). Numerous organizations,including lawmakers, nutritionists, and consumer advo-cacy groups, are suggesting that as restaurants con-tribute a greater proportion of the diet, they berequired to publish nutritional information about foodchoices on menus (Anon., 2003; NRA, 2009). Legisla-tion has already been enacted in New York City (NYCDept. of Health and Mental Hygiene, 2008) and isbeing considered at the state and federal levels (RobertWood Johnson Foundation, 2009).

Research suggests that more information about thenutritional profiles of menu items at the point of salewill assist consumers in selecting nutritionally balancedfood choices, but the context in which the informationis presented can impact consumer response (Kozup,2003; Acharya, 2006), and few studies have collecteddata in a real-world setting. “Context” (i.e., the restau-rant environment) has been shown to impact con-sumer perception and behavior (Meiselman, 2003), andresearch incorporating actual restaurants into experi-mental design has been recommended (KeystoneForum, 2006; Lando, 2007). However, anecdotalinsights from a variety of chefs and restaurant man-

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agers suggest that communicating health benefits onmenus can cause a reduction in purchase frequencyand may aggravate a campaign to increase consumerselection of healthful menu options.

A study sponsored by the MRFDI used the WSGR atthe St. Helena campus as an in-context field lab toevaluate the effects of “better for you” menu messaging.Menu item purchase frequency, check average, post-meal surveys, and focus groups were used to determinehow menu formatting of nutritional information affectsconsumer behavior. Again, a combination of qualitativeand quantitative data was collected to better under-stand consumer purchase choices within a dynamicfoodservice environment.

Three menu formats were tested over a 21-day period:(1) “Better for you” menu items enclosed within a sepa-rate boxed section, (2) “Better for you” menu itemsindicated with a star “W”, and (3) a control menu with-out health attribution called out. On the “better foryou” menus, a footnote indicated that these items con-tained < 500 calories, < 10 g saturated fat, < 500 mgsodium, and < 100 mg cholesterol, and were based onthe Mediterranean Diet Principles (Willett, 1995). Registered Dietitian Amy Myrdal Miller of the CIA’sStrategic Initiatives Group analyzed the nutrient profileof all menu items, and worked with WSGR ExecutiveChef Polly Lappetito to ensure select items met the“better for you” criteria.

When “boxed” menu formats were used, check averageper person was significantly lower—$54.34 (n=1,156;note “n” is the number of customers)—compared to the starred ($57.69; n=1,285) and control ($57.55;n=1,042). “Better for you” menu items, which includedorganic apple salad, coriander lamb carpaccio, Indianspiced chick peas, and sautéed spinach (among others),comprised 32, 33, and 35% of items sold on box, con-trol, and star menus, respectively, but these differenceswere not statistically significant, as determined by stu-dent t-test analysis. All menu items ordered from allformats were highly liked with average liking scores of> 6.3 on a 9-point hedonic scale. Hedonic scales aretools used in R&D testing to measure how well-liked ordisliked foods are, and they range from 1, meaninghighly disliked, to 9, highly liked.

A note about student t-tests: student t-tests were used todetermine if check averages, purchase frequency, or lik-ing were statistically different. A t-test, which can beperformed in Excel, compares averages and variation

between different sets of numbers to determine if the“spread” of the data is too large to justify a “significantdifference.” These are “tests” of the data, and they lendconfidence and validity to a researcher’s conclusions,an important factor especially when conducting studiesin real-world situations.

Post-dining focus groups comprised of patrons in thisstudy suggested that nutritional information was notnecessarily a primary factor influencing their menuitem choice. Restaurant context (i.e., dining format or“experience”) and the pure enjoyment of flavor cansupersede considerations of health and nutrition. Thesefocus groups confirm the studies cited above, thatemphasize context as a factor in choice.

These data suggest that in this foodservice context,restaurateurs can include “better for you” nutritionalinformation without negatively impacting profitabilityor enjoyment, provided that menus are properlydesigned. Operators can develop effective strategies forpromoting healthier menu items, provided that theytake an evidence-based approach to evaluating menuformat and POS data. This research (a collaborationbetween Chris Loss and Howard Schutz at UC Davis)will help inform restaurateurs when trying to makedecisions regarding legislation on menu informationand health messaging.

SummaryOne thing remains clear under all circumstances: theconsumer and his or her wants and needs drives ourbusinesses and profitability. It is therefore of theutmost importance to observe and better understandour patrons in the actual dining setting when conduct-ing research studies. The form of research describedhere is analogous to attentive but unobtrusive servers.Their job is to survey the tables and customers and,when possible, anticipate the customers’ needs andactions. Science-based applied research conducted atthe CIA is intended to shed light on consumer behav-iors through carefully planned and focused observa-tions and analysis.

Upcoming projects funded through the MRFDI will beinvestigating how herbs and spices impact consumptionof fruits and vegetables, and how nutritional informationrelated to the antioxidant properties of spices influencesconsumer purchase behavior. For more informationabout the CIA’s research program and ongoing studies,contact Chris Loss at [email protected].


References:

Acharya (2006): An evaluation of the TrEAT YourselfWell restaurant nutrition campaign. Public Health Educa-tion, 33(3)309.

Anon (2003): Anyone’s guess: the need for nutrition label-ing in fast-food and other chain restaurants. Center for Sci-ence in the Public Interest, November: 1–20.

Chiang, W. C., Chen, J. C. H., X. Xu (2007): An overviewof research on revenue management: current issues andfuture research. International Journal of Revenue Management,1(1): 97–128.

de Graaf, C., Cardello, A. V., Kramer, F. M., Lesher, L. L.,Meiselman, H. L., Schutz, H. G. (2005): A comparisonbetween liking ratings obtained under laboratory and fieldconditions: the role of choice. Appetite, 44: 15–22.

Enserink, M. (2006): The joy of evidence-based cooking.Science, 314: 1235–1236.

Hegarty, J. A. (2004): Standing the Heat: Assuring Cur-riculum Quality in Culinary Arts and Gastronomy. TheHaworth Hospitality Press, New York, NY.

The Keystone Forum on away-from-home foods: opportunities for preventing weight gain and obesity. Final Report (2006): The Keystone Center.http://www.keystone.org/Public_Policy/Obesity.html (Last accessed: December 19, 2007).

Kozup, J. C., Creyer, E. H., Burton, S. (2003): Makinghealthful food choices: the influence of health claims andnutrition information on consumers’ evaluations of pack-aged food products and restaurant menu items. Journal ofMarketing, 67(2): 19–34.

Lando (2007): Helping consumers make more healthfulfood choices: consumer views on modifying food labelsand providing point of purchase nutrition information atquick-service restaurants. Journal of Nutrition Education andBehavior, 39(3): 157–163.

Meiselman (2003): A three-factor approach to understand-ing food quality: the product, the person, and the environ-ment. Food Service Technology, (3): 99–105.

New York City Department of Health and Mental Hygiene(2008): Board of health votes to require chain restaurantsto display calorie information in New York City. Press release, January 22, 2008;http://www.nyc.gov/html/doh/html/pr2008/pr008-08.shtml (Last accessed May 27, 2009).

NRA (2006): National Restaurant Association 2006Restaurant Industry Forecast.http://provisioneronline.com/FILES/FORECAST_National_Restaurant_Association_2006_Restaurant_Industry.pdf (Last accessed December 19, 2007).

National Restaurant Association (2009): Restaurant industry pocket fact book.http://www.restaurant.org/pdfs/research/2009Factbook.pdf(Last accessed May 29, 2009).

Olsen, M.D., Roper, A. (1998): Research in strategic man-agement in the hospitality industry. International Journal ofHospitality Management, 17(2): 111–124.

Robert Wood Johnson Foundation (2009): Federal law-makers introduce menu labeling legislation. Childhood Obesity News Digest, May 20.http://www.rwjf.org/childhoodobesity/digest.jsp?id=10791(Last accessed May 27, 2009).

Robson, S. (1999): Turning the tables; the psychology ofdesign for high volume restaurants. Cornell Hotel andRestaurant Administration Quarterly, 40(3): 56–63.

Rodgers, S. (2005): Applied research and educationalneeds in food service management. International Journal ofContemporary Hospitality Management, 17(4): 302–314.

Stroebele, N., de Castro, J. M. (2006): Listening to musicwhile eating is related to increases in people’s food intakeand meal duration. Appetite, 46: 285–289.

Wansink, B., Painter, J., Van Ittersum, K. (2001): Descrip-tive menu labels’ effect on sales. Cornell Hotel and Restau-rant Administration Quarterly, 42(6) 68.

Willett, W., Sacks, F., Trichopoulou, A., Drescher, G.(1995): Mediterranean diet pyramid: a cultural model forhealthy eating. The American Journal of Clinical Nutrition,61(6)1402S.

Yang, S. S., Kimes, S. E., Sessarego, M. M. (2009): Menuprice presentation influences on consumer purchasebehavior in restaurants. International Journal of HospitalityManagement, 28: 157–160.

Chris Loss, Ph.D., is the Ventura Foods Chair for the CIA’sDepartment of Menu Research and Development. A 1993 grad-uate of The Culinary Institute of America, Dr. Loss earned hisdoctorate, master’s, and bachelor’s degrees from Cornell Uni-versity in Ithaca, NY. Dr. Loss presented the results of the “bet-ter for you” menu formatting research at the Pangborn SensoryScience Conference in Florence, Italy in July 2009.

NEW! The Butcher Shop: Identification, Fabrication, and Cooking Methods


Feb. 16–19, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUsJune 14–18, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

Meat dishes are still very popular items on menus. The pur-chase, preparation, and service of meats can be one of themost expensive areas of the foodservice industry—but withproper care, it can also be the most profitable. To get themost value from the meat you purchase, it’s critical tounderstand how to select the best cut for a particular cook-ing method. In this course, you will:

• Learn the proper storage and sanitation requirementsneeded to maintain quality standards.

• Review government inspection and regulations that ensurean animal is disease-free and its meat is wholesome and fitfor consumption.

• Practice fabrication techniques that control portion sizeand quality to maximize what you get from your food costs.

• Discover a variety of cooking methods, creativeapproaches, and unique ways to add flair to your menu.

As a part of this program, you will receive a copy of CIAChef Thomas Schneller’s new book, Kitchen Pro Series: Guideto Meat Identification, Fabrication, and Utilization.

NEW! The Seafood Market: Identification, Fabrication, and Cooking Methods


Jan. 26–29, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUsMay 24–28, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

The health benefits of seafood are widely known, makingfish and shellfish popular items on today’s menus. Seafoodused to be plentiful and inexpensive. But due to its popular-ity, more sophisticated fishing techniques, and the degrada-tion of many coastal areas, the demand for seafood isbecoming greater than the supply. Consequently, chefs mustutilize their seafood dollars wisely. In this course, you will:

• Learn to identify and select fish and shellfish.

• Review proper storage conditions that ensure food safetyand maintain quality.

• Practice fabrication and scaling techniques that reducefood waste.

• Explore creative cooking methods and proper techniquesto bring new excitement to your seafood menu items.

Along with course materials, you will receive a copy of CIAChef Mark Ainsworth’s new book, Kitchen Pro Series: Guideto Fish and Seafood Identification, Fabrication, and Utilization.

SPECIALIZED AND ADVANCED COURSES

The Fundamentals of Flavor Dynamics: An Introduction


Apr. 26–30, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus,$1,050, 30 hours, 3.0 CEUs

Good cooking begins with quality ingredients and comple-mentary flavor interaction. This informative journey exam-ines the different elements that affect flavor, includingcooking methods and the five senses. As part of this course,you will:

•Discover the physiology of taste, the development of flavor,and ethnic flavor profiles.

•Taste and evaluate a wide range of ingredients, includingherbs, spices, aromatics, oils, vinegars, produce, dairy items,and preserved foods.

• Infuse oils and vinegars and create an emulsification sauce.

•Sample cooking techniques that impact flavor: sauté,poach, smoke, and steam.

Charcuterie, Smokehouse, and Condiment Workshop


Oct. 26–30, 2009; 2–8:30 p.m., Hyde Park, NY Campus, $1,050, 30 hours,3.0 CEUsNov. 16–20, 2009; 2–8:30 p.m., St. Helena, California Campus (Greystone),$1,050, 30 hours, 3.0 CEUsMay 3–6, 2010; 2–8:30 p.m., Hyde Park, NY Campus, $1,050, 30 hours,3.0 CEUs

Charcuterie items not only add an exciting dimension toyour menu, they can save money by making use of leftoverportions of fabricated meat and seafood. In this course,you’ll learn various preparations and techniques as you:

•Examine the use of marinades, brines, smoked and pickledproducts, relishes, and cold sauces.

•Practice the proper way to cure and smoke meats andseafood.

•Learn how to prepare forcemeats for pâtés, terrines, andsausages.

•Discover how to handle, store, and stuff casings.

•Prepare condiments including ketchups, flavored mustards,cold sauces, and dressings.

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NEW! Beverages and Your Business


Jan. 26–29, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $875,24 hours, 2.4 CEUsMay 3–6, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs

A well-planned, innovative, and creative beverage programis vital to any operation and its revenue stream. In recentyears, the number and variety of beverages on the markethas increased, customers have become more knowledge-able, and bartenders have even started to gain celebrity status in the industry.

So where do you start in establishing an exciting beverageprogram? Knowledge is the key, and in this course, you’llexplore the many aspects of the beverage world, from cre-ating new drinks to learning how to control costs. Throughdemonstrations, lectures, and hands-on practice, you will:

• Identify current trends in mixology, food pairing, and thedemographics of alcohol consumption.

• Become able to distinguish the many types of bottleddrinks on the market, including identifying and tasting dif-ferent kinds of beer.

• Demonstrate the principles of controlling beverage costsand maintaining profitability.

• Understand the distillation process.

• Practice basic bartending techniques.

• Create a creative beverage list of alcoholic and non-alco-holic selections that fits your establishment.

• Develop a viable coffee and tea program for a hospitalityoperation that includes both iced and hot beverages.

• Distinguish among the different types of spirits throughtasting and lectures.

All equipment for this course will be supplied by the CIA.Beverages and Your Business is a good supporting class forthe United States Bartenders’ Guild (USBG) MasterAccreditation Program.

NEW! Modern American Charcuterie


Mar. 22–26, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUsJune 14–18, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone),$1,050, 30 hours, 3.0 CEUs

Hotter than ever on the “New American” food frontier,charcuterie has returned to the nation’s dining scene in acompelling and contemporary context. Artisan ingredients,heirloom breeds, and wholesome natural foods are theunderpinnings of the new American charcuterie larder. Inthis hands-on course, you will:

• Learn the techniques for success with curing, brining,smoking, and much more.

• Create an extraordinary edible display of today’s moderncharcuterie with items such as cider-brined pork, bresaola,Tuscan-cured pancetta, dehydrated duckling prosciutto,suckling pig porchetta, and goose pastrami.

Catering: Managing a Successful Business Operation

(formerly The Business of Catering)


Jan. 18–22, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus,$1,050, 30 hours, 3.0 CEUs

Expand your current operation with profitable banquet andoff-premise catering business concepts. From marketingand sales to training and food ordering, this course willoffer you the most current techniques for catering success.During this step-by-step guide, you will:

• Discuss the qualities of a great caterer and how to effec-tively market your services.

• Learn how to train and maintain a productive and moti-vated staff.

• Study various types of functions, equipment, service styles,and current trends.

• Discover the process for efficient pricing, food ordering,and business agreements (proposals, contracts, etc.).

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Industry Trends and Creative Menu Development Seminar


Jan. 5–8, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $995, 24 hours, 2.4 CEUsApr. 12–16, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus,$1,050, 30 hours, 3.0 CEUs

Sure, your restaurant has a great hook to attract customers,but is that enough? To gain the competitive edge in thefoodservice industry, your menus and menu items mustdrive and reflect the current trends. In this course, you’llexplore some of today’s key movements as they pertain to avariety of fields, from health and nutrition to global flavorsto presentation techniques. And you’ll learn what it takes tocreate a menu that not only fulfills your customers’ expecta-tions, but helps surpass the competition. Through a seriesof lectures, demonstrations, and hands-on activities, youwill also:

• Discuss the top food and culinary trends shaping contem-porary menus.

• Critique your pre-existing menus and learn how to restruc-ture and integrate your restaurant concept and menu toreflect current industry trends.

• Explore the menu development process and tailor yourmenus for a variety of events.

• Participate in creative ideation sessions and interact with a variety of leading industry professionals with sharedinterests.

• Dine in three of our award-winning restaurants with ourrenowned chef-instructors.

Creativity in Menu Development


May 3–7, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone),$1,050, 30 hours, 3.0 CEUs

A creative menu is a source of pride for the professionalchef, and we recognize that thinking of something new canbe a challenge. This class is built around the premise thatskills needed for innovation can be identified, practiced,and mastered. During this class you will:

• Examine the creative process of development, implementa-tion, and evaluation.

• Explore proven strategies for sparking creativity and side-stepping dead ends.

• Learn how today’s innovative chefs are changing the faceof food and the methods they are using to do it.

• Participate in hands-on sessions to practice and developprofitable habits of innovation.

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Wouldn’t It Be Great if Customers Viewed Your SalesProfessionals as Their Most Valued Consultants?

MAKE IT HAPPEN BY SENDING YOUR TEAM TO CCSP

The CIA Certified Culinary Sales Professionals (CCSP) pro-

gram is the ideal way to differentiate your company from

your competitors—with a skilled team of foodservice sales

professionals uniquely prepared to lead the industry.

Your team will gain insights into effective foodservice

sales techniques. And the ensuing relationships they’ll cul-

tivate with chefs, chef-operators, and culinary purchasers

will not only boost your bottom line, but that of your cus-

tomers as well.

Please call Lorrie Hafner at 845-451-1669 to learn more.

CULINARY GOLD CAN BE YOURS!Culinary Competition Seminar

Dec. 7–11, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $1,495, 30 hours, 3.0 CEUsDec. 7–11, 2009; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,495, 30 hours, 3.0 CEUsDec. 14–18, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $1,495,30 hours, 3.0 CEUs

As every elite athlete knows, training and preparation arecritical to peak performance. The same rules apply tochefs. It takes more than raw talent to be a successfulculinary competitor—you need confidence under pressure,flawless skills, and expert coaching. That’s what our Culi-

nary Competition Seminar is all about. In just five days,you will:

•Gain an understanding of hot and cold food competitioncriteria and regulations.

•Learn about menu development, station setup, and trou-bleshooting tactics.

•Explore strategies for planning and executing a marketbasket, along with plate and platter composition.

•Receive valuable feedback and judging tips from experi-enced competitors and CIA faculty.

Learn more and register: 1-800-888-7850 orwww.ciaprochef.com

The Best American Menus: Trends, Ideas, and Flavors


Apr. 5–9, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone),$1,050, 30 hours, 3.0 CEUsJune 21–25, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

From regional cooking to fusion cuisine, the American platebrings together an exciting assortment of distinct flavorsand cooking techniques. During this highlight of the latestand most profitable trends in American cuisine, you will:

• Identify the most popular ethnic food traditions and localfood specialties in America today.

• Study creative foodservice concepts from all over the country.

• Discuss regional cooking, “small plates,” ethnic foods, foodand wine pairing, and seasonal foodstuffs.

• Prepare a selection of distinctive dishes using new culinarytechniques and ingredients.

Artisan Cheese Seminar



Join us for a three-day workshop, immersing yourself in theworld of fine cheese and discovering how to take advantageof all that cheese can bring to your menu. During thiscourse, you will:

• Understand how cheese is made and apply this knowledgeto making simple cheeses and condiments in house.

• Study cheese types, composition, storage, purchase, han-dling, and affinage.

• Taste a variety of exemplary cheeses, both artisan and com-modity style.

• Explore, through tasting sessions, the relationship of cheeseand wine and composing a well-structured cheese program.

CORPORATE FLIGHT ATTENDANTS:

Exceptional In-Flight Service

Nov. 9–11, 2009; Hyde Park, New York Campus, $2,000Feb. 16–18, 2010; Hyde Park, New York Campus, $2,000May 17–19, 2010; Hyde Park, New York Campus, $2,000

This exciting three-day program addresses the unique chal-lenges of providing top-notch customer service at 35,000feet. You will:

•Learn in-flight table service and wine service techniques.

•Practice knife cuts and hands-on cooking.

•Perfect your plate and platter presentation skills.

•Discuss the proven “hospitality steps of recovery.”

•Explore other specialty topics such as cooking and heatingmeals using a microwave, preparing food in a small space,and holding and reheating food.

•Take an off-campus shopping excursion and dine in someof the CIA’s world-class public restaurants, observing thegold standard in food and service.

To learn more about this program, go to www.ciaprochef.com/consulting/training/exceptional.html.

Then, register for this special program by contacting LorrieHafner at 845-451-1669. A block of rooms has beenreserved at the Holiday Inn Express in Poughkeepsie, NYat $104 per night. Your room will be automatically bookedby the CIA when you register for the program. Each class islimited to 16 participants, so call today!

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Culinary Arts Fundamentals for Food Technologists: A Culinology® Workshop


Apr. 26–30, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,300 (RCA members) or $1,425 (non-members), 30 hours, 3.0 CEUs

The Research Chefs Association (RCA) has once againjoined forces with the CIA to offer food technologists aworkshop on the fundamentals of culinary arts. RCA spe-cialists, teamed with top-notch CIA chef-instructors, willguide course attendees through a five-day, hands-on train-ing program. You will:

• Learn food handling and preparation techniques as well asthe utilization of commercial cooking equipment.

• Study culinary fundamentals topics such as stock and saucemaking, sautéing, deep frying, roasting, broiling, grilling,braising, poaching, and cooking of vegetables, grains, and starches.

• Practice proper knife handling.

• Expand your culinary knowledge, become a more well-rounded professional, and prepare for the RCA CertifiedCulinary Scientist (CCS) certification exam.

Workshop fees include the cost of the workshop, breakfast,lunch, a course textbook, and a class photograph.

Baking Fundamentals for Food Technologists


June 7–11, 2010; Monday, noon–8 p.m.; Tuesday–Friday, 12:30–7 p.m.; St. Helena, California Campus (Greystone), $1,300 (RCA members) or $1,425(non-members), 30 hours, 3.0 CEUs

Research Chefs Association (RCA) specialists and top-notchCIA instructors have teamed up to provide food technolo-gists with the fundamentals of baking you need to incorpo-rate baked goods into your operation or further studybaking and pastry. The emphasis of the class will be onthose techniques that are required at all levels of baking,from beginning to advanced. Throughout this hands-oncourse, you will:

• Learn about baking theory and ingredient function.

• Observe demonstrations of baking methods and tech-niques and practice these methods under chef supervision.

• Review the day’s production to help you evaluate the qual-ity of the baked goods.

• Practice the creaming method, custard preparation, thefoaming method, lamination, cake assembly, and more.

Workshop fees include the cost of the workshop, breakfast,lunch, and a curriculum course binder.

Advanced Sauces: Techniques and Flavor Development


Feb. 1–5, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUsMay 24–28, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

The range of sauces in contemporary American cookinghas never been more culturally diverse. If you have a solidunderstanding of classic European sauces, both you andyour customers will benefit from this advanced course insauce preparation. You will:

•Discuss and prepare contemporary sauces, classical grandsauces, and “emerging world” traditional sauces.

•Explore ingredients and techniques of contemporary sauce making.

•Adapt classic French sauces by making them lighter oradding ingredients from the global market basket.

•Produce various items such as pan sauces, emulsion sauces,coulis, juices, foams, mousses, and granites.

•Learn traditional and innovative sauce pairings with fish,meat, poultry, and vegetables.

Small Dishes, Big Flavors: Appetizers and First Courses


Apr. 20–23, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $875,24 hours, 2.4 CEUsApr. 26–30, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUsJune 21–25, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

Appetizers and first courses provide the ideal outlet forshowcasing new menu items. Small Dishes, Big Flavorsuncovers an array of ideas for creating flavorful and visuallyappealing hot and cold starters. During this course, you will:

•Learn how to put a contemporary spin on traditional appetizers.

•Produce various types of hors d’oeuvre suitable for buffetsor banquets.

•Apply presentation principles for plate and platter layoutincluding design and sequencing.

•Work with a variety of ingredients and identify flavor pro-files for Mediterranean, Asian, and Latin cuisines.

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Wine and Food Pairing for ChefsSkill Level: Intermediate

Jan. 12–15, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone),$1,050, 24 hours, 2.4 CEUsMay 3–6, 2009; 2–8:30 p.m., St. Helena, California Campus (Greystone),$1,050, 24 hours, 2.4 CEUs

For today’s chef, understanding flavor means food and wineflavors as well as how the flavors of each of these naturalpartners change the other. In this course for chefs and any-one else with professional kitchen experience, you’ll delvedeeply into wine and food compatibilities. Why do somematches work magically and how can you tweak foodpreparation to enhance the overall marriage between a dishand the wine served with it? In cooking and wine-tastingsessions, you will:

•Learn to professionally analyze wine flavor and evaluatethat flavor for its compatibility with a variety of foods.

•Explore the effect various cooking techniques have on thesubsequent success of a wine and food match.

•Participate in wine and food pairings, while focusing on thespecific elements of interaction between the two.

•Study the flavor dynamics of wine and cheese courses.

•Discover creative ways to improve menu and wine list compatibilities.

•Learn to design successful “winemaker dinners.”

•Address the challenges of pairing wine with Asian, Latin,and Mediterranean flavors, as well as with vegetarian dishes.

Advanced Wine and Food PairingSkill Level: Advanced

Dec. 15–17, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $995, 18 hours, 1.8 CEUsMar. 30–Apr. 1, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $995, 18 hours, 1.8 CEUs

California wine country, with its thousands of acres of topvineyards and world-renowned reputation for culinary excel-lence, provides the perfect environment for your study of thedynamic interaction between wine and food. In this advancedcourse, you’ll be at the forefront of new thinking in the pursuitof great matches of wines with contemporary dishes. It isstrongly advised that students already have experience with thefundamental principles of food and wine pairing.

In this exciting class, you will:

•Explore the dynamics behind successful pairings of wineand food and the factors that lead to those successes.

•Examine how the effectiveness of wine and food pairings is altered by changes in food preparation, cooking technique, wine variety and style, vintage, and even glass-ware selection.

•Practice the pairing of wines from around the globe withmenus influenced by world cuisines and flavors.

•Formulate strategies for successful pairings when chiles,spices, herbs, and aromatics are used.

Please note that this course is conducted in the classroom. Nocooking is involved (no chef’s uniforms/knives necessary).

Advanced Seafood CookingSkill Level: Advanced

Jan. 5–8, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone),$950, 24 hours, 2.4 CEUsMay 11–14, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone),$950, 24 hours, 2.4 CEUs

With a vast selection of seafood available, there are count-less menu options at your fingertips. This advanced look atseafood cookery will provide you with a solid understand-ing of how to work with both expensive and inexpensivevarieties of fish and shellfish. You will:

•Discover how to properly handle, evaluate, and prepare var-ious types of finfish and shellfish.

•Learn fabrication techniques that will increase yield and profitability.

•Prepare seafood using non-traditional methods, practicecost-effective applications, and study global flavors andinfluences on seafood.

•Discuss the regional and seasonal aspects of seafood andhow to highlight seasonal ingredients.

Culinary Techniques: A Master Class in Meat, Fish, Poultry, and Game


Apr. 27–30, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone),$995, 24 hours, 2.4 CEUsJune 22–25, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $995, 24 hours, 2.4 CEUs

Enrich your bottom line through the use of expensive andunderutilized proteins, luxury ingredients, uncommon tech-niques, and flavor development. This advanced course isdesigned to provide solutions for creating healthy profitmargins with meat, fish, poultry, and game. You will:

•Discuss in detail the preparations, quality, and availabilityof foie gras, caviar, truffles, poultry, game birds, and meats.

•Make simple dishes elegant using inexpensive proteins.

•Discover how to add value to a range of “ethnic dishes”with the addition of premium proteins.

•Learn how to profitably showcase luxury ingredients suchas foie gras, caviar, truffles, and premium estate extra virginolive oils.

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Ingredients, Flavor Dynamics, and Techniques of Evaluation: A Master Class


Jan. 11–15, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUsMay 10–14, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

Reinforce and expand your knowledge of flavor develop-ment in this advanced course. Through an experimental,hands-on kitchen approach, you’ll explore how taste andflavor sensations shape a range of exciting culinary cre-ations. As part of this course, you will:

•Discuss the role of various elements on eating and cooking:the five senses, the four basic tastes (salty, sweet, sour, andbitter), seasonings, texture, temperature, and balance.

•Taste and evaluate a range of ingredients found in the con-temporary professional kitchen and discover ingredientsthat are new to the American kitchen.

•Prepare dishes that exhibit balance through flavor interac-tion and layering.

•Examine the marriage of flavors in Asian and Mediter-ranean menus.

Modern Buffet Presentation TechniquesSkill Level: Advanced

Dec. 7–11, 2009; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUsMay 10–14, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

Improve the appearance and taste of the food you servewith innovative presentation. In this course, you will applyyour previous garde manger knowledge and skills to createprofitable and appetizing buffets. You will also:

•Discuss flavor development, current food trends, and theflavor profiles of Asia, the Mediterranean, Latin America,and the United States.

•Learn platter presentation principles, effective platter lay-outs, and techniques for enhancing food presentation.

•Apply buffet themes, action station skills, and profitablemenu development.

•Practice garde manger techniques including curing andbrining, hot and cold smoking, and forcemeat preparation.

•Prepare food items best suited for different buffet styles.

Sous-Vide Cooking Skill Level: Advanced

Jan. 25–29, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs May 10–14, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

As a foodservice professional, it pays to stay ahead of thecurve of emerging technology and advances in our indus-try. Sous vide has been embraced by many of America’stop culinarians as a key cooking method in creating supe-rior textures as well as an excellent technique for maximiz-ing and highlighting the sensory properties of food.

Through demonstrations and hands-on assignments, youwill discover the many benefits of sous-vide cooking andunderstand the critical points to successful application ofthe sous-vide techniques. You will:

•Explore sous vide as a progression of three concepts: storage, cooking, and cuisine.

• Identify textural differences in cooked proteins using a variety of different cooking methods.

•Taste the difference in finished products and witnessincreased yields created by precise temperature-controlledcooking in a closed environment.

•Expand your expertise in safety and sanitation practices critical for sous-vide methodology.

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BAKING AND PASTRY COURSES

Fundamental Baking Techniques


Jan. 26–29, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $875,24 hours, 2.4 CEUsJune 14–18, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,050,30 hours, 3.0 CEUs

There’s no better way to learn the art and craft of bakingthan to start with the basics. With a solid foundation to buildupon, you can begin to incorporate baked goods and pastriesinto your own operation. During this course, you will:

•Discuss baking ingredients and equipment.

•Learn to scale recipes and to recognize a fully baked pastry item.

•Practice fundamental techniques: mixing methods (cream-ing, foaming, cut-in), meringue, lamination, cooked anduncooked custards and fillings, and cake assembly.

•Produce a variety of items including pound cake, spongecake, meringue, buttercream, puff pastry, pie dough, pâte àchoux, pastry cream, and vanilla sauce.

Specialty and Hearth Breads


Nov. 2–6, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUsJan. 4–8, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUsFeb. 8–12, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUsMay 17–21, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone),$1,050, 30 hours, 3.0 CEUs

As the demand for qualified bread bakers continues togrow, it’s more important than ever that proper and thor-ough training methods are developed and implemented. Inthis intermediate course, you will build upon the knowledgeand techniques acquired in The Fundamentals of BreadBaking to produce a variety of specialty and hearth breads.You will:

•Discuss and prepare starters and pre-ferments.

•Prepare several pre-fermented, enriched breads such asgugelhopf, stollen, and panettone.

•Use decorative dough, appliqués, stencils, and shaping techniques as artistic mediums.

•Practice techniques for preparing classic artisan breadshapes.

•Produce a variety of rolls and breads made from leandough, sourdough, semolina, whole wheat, multi-grain, rye,and pumpernickel.

•Assess the quality characteristics of the prepared breaditems.

The Art and Science of Artisan Bread Baking


Apr. 12–16, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone),$1,050, 30 hours, 3.0 CEUs June 21–25, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone),$1,050, 30 hours, 3.0 CEUs

The country’s increasing familiarity with hearth breads hasled to the emergence of distinguished American practition-ers of artisan bread baking. Combining the best of our fun-damental and specialty bread courses, this class is designedfor advanced bakers who are seeking to improve their craft.During this accelerated course, you will:

•Discuss the scientific aspects of a bread formula and how tocalculate or alter formulas using baker’s percentages.

•Select a pre-ferment appropriate to its application anddetermine its level of “ripeness.”

•Compare different soakers and use a variety of products toflavor and prepare breads.

•Study the venerable bread traditions of France, Germany,Switzerland, Italy, and elsewhere in the Mediterranean and India.

•Participate in a series of test bakes comparing differentapproaches to similar objectives, where one or two elementsare changed and the results evaluated.

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Café Breakfast Pastries


Feb. 1–5, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

The key to success in the world of specialty bakeshops isproviding a vast array of breakfast and brunch items. Dur-ing this course, you will focus on classic fundamental tech-niques and expand your repertoire of baked items as you:

•Discuss common leavening agents and mixing methods(creaming, straight, and rubbed dough).

•Apply the appropriate mixing method to produce muffins,scones, quick breads, and/or biscuits.

•Use the lamination method to prepare Danish, croissant,and puff pastry.

•Prepare a variety of yeasted dough products, includingbagels, bialys, brioche, cinnamon rolls, croissant, Danish,doughnuts, English muffins, and gugelhopf.

NEW! Gluten-Free Baking


Jan. 5–6, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $420, 12 hours, 1.2 CEUsApr. 20–21, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $420,12 hours, 1.2 CEUs

Many customers these days have dietary restrictions, andone of the more traditionally challenging ones to accom-modate has been a gluten-free diet. Not anymore! You cannow create fresh-baked, gluten-free treats that don’t sacri-fice flavor or texture. In this course, you will:

• Learn to prepare favorites such as yeast-raised breads andpastries, cookies, brownies, cakes, pies, quiche, and pizza.

• Discover how to create sweet and savory recipes straightfrom the pages of Gluten-Free Baking.

• Discuss and use unique gluten-free flour blends.

• Learn tips for working with and storing gluten-free bakedgoods.

Participants will receive a copy of Gluten-Free Baking byCIA Professor Richard Coppedge. Please note that theemphasis of this class is gluten-free baking; other dietaryneeds will not be addressed.

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Fundamentals of Cake Decorating



Wedding and special-occasion cakes showcase the talent,experience, and knowledge of the pastry chef or baker.Cake production that is cost-effective and attractive requiresskilled craftsmanship. During this course, you will:

• Discover a wide variety of techniques used to decorate wed-ding and special-occasion cakes.

• Practice decorating techniques, including wrapping cakes infondant and marzipan, string and flood work with royalicing, and piping buttercream garnishes.

• Learn how to build properly supported cakes, includingsize determination, tier support, and alternative stands.

• Discuss how to schedule production, transport, and costwedding cakes.

Cakes, Tortes, and Tarts


Nov. 16–20, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUsMar. 9–12, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs

Expand your skills—and your dessert selection—with a thor-ough understanding of pastry-making procedures and tech-niques. In this course, you will learn to make a variety ofhigh-quality products suitable for restaurants, hotels, andbakeries. You will:

•Discuss basic skills, mixing methods, and cake assemblytechniques.

•Prepare and use various icings, fillings, and glazes, includ-ing buttercream, ganache, meringue, mousse, pastry cream,and Bavarian cream.

•Learn different garnishing techniques, temper chocolate forornamentation, and work with marzipan.

•Produce classical items such as Sacher torte, Opera torte,charlotte russe, and Black Forest cake.

Modern Plated Desserts


Oct. 26–28, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $625, 18 hours, 1.8 CEUsJan. 18–20, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $625, 18 hours, 1.8 CEUsApr. 19–21, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone),$625, 18 hours, 1.8 CEUsJune 21–23, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $625, 18 hours, 1.8 CEUs

When designing a dessert menu, it is essential to considercurrent trends to keep your menu fresh and interesting. Forany pastry chef, building a repertoire of contemporary tech-niques and recipes is essential to career success. Join us forthis three-day course to learn the latest in plated desserts aspracticed by influential pastry chefs and restaurants aroundthe world. You will also:

•Explore the external influences guiding modern plate presentation.

•Discover the tips and techniques used by the chefs at theforefront of this movement.

•Learn the principles behind contemporary plated desserts,including composition, contrasting and complementary flavors and textures, and color and style.

•Discuss the significance of using locally grown seasonalingredients in your desserts.

•Prepare a variety of plated desserts using the principles andpastry techniques learned in class.

Chocolates and Confections


Dec. 1–4, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $875,24 hours, 2.4 CEUsMar. 29–Apr. 1, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $875, 24 hours, 2.4 CEUsApr. 20–23, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUsJune 14–18, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

Handcrafted chocolates and candies call for specializedtechniques and ingredients. Understanding the productionprocess allows you to create signature confections that aresure to leave an impact on your customers. During thiscourse, you will:

•Discover the proper way to melt, temper, handle, mold, anddecorate with chocolate.

•Create an assortment of truffles using high-quality choco-late and several types of ganache.

•Learn the standard procedure for cooking sugar, how toavoid crystallization, and the process for making hard can-dies, fudge, toffee, soft caramel, fondant, and praline.

•Prepare marzipan, gianduja, gelees, dragées, aerated confec-tions, and liquid center candies.

Individual Pastries and Desserts


Dec. 7–11, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUsMay 10–14, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone),$1,050, 30 hours, 3.0 CEUsMay 11–14, 2010; 2–8:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs

Combining both classic and contemporary techniques isessential for today’s pastry production. This exploration oftraditional European pastry methods will enhance the sweetofferings of any foodservice establishment. During thiscourse, you will:

•Learn how to make and utilize basic preparations such aspuff pastry, pâte à choux, sponge cake, frangipane, andmeringue.

•Prepare and use various icings, fillings, and glazes, includ-ing buttercream, ganache, meringue, mousse, pastry cream,and Bavarian cream.

•Produce roulades, tartlets, and layered desserts.

•Create an array of classic and contemporary pastries usingmolds, edible containers, and piping techniques.

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Gelato, Sorbet, and Ice Cream


May 3–4, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone),$425, 12 hours, 1.2 CEUs

Frozen desserts have universal appeal and offer endlesspossibilities, giving pastry chefs unlimited creative freedom.Whether served on their own, used as an ingredient, or pre-sented as an integral component of a plated dessert, theseperennial favorites are a must on dessert menus. During this class, you will:

•Learn the characteristics of gelato, sorbet, and ice cream,discussing their similarities and differences.

•Discuss techniques, tools, and ingredients used to preparechurned-style frozen desserts, yielding a variety of textures.

•Prepare an assortment of classic and contemporary gelatos,sorbets, and ice creams using a range of ingredients.

•Discover various applications for using these frozen dessertson your menus.

Wedding Cake Fundamentals


Oct. 5–9, 2009; 2–8:30 p.m., Hyde Park, New York Campus, $1,050, 30 hours, 3.0 CEUs

Wedding and special-occasion cakes showcase the talent,experience, and knowledge of the pastry chef or baker.Cake production that is cost-effective and attractive requiresskilled craftsmanship. During this course, you will:

•Discover a wide variety of techniques used to decorate wedding and special-occasion cakes.

•Practice decorating techniques, including wrapping cakes infondant and marzipan, string and flood work with royalicing, and piping buttercream garnishes.

•Learn how to build properly supported cakes, includingsize determination, tier support, and alternative stands.

•Discuss how to schedule production, transport, and costwedding cakes.

Intermediate Wedding Cake Design


June 21–25, 2010; 7 a.m.–1:30 p.m., St. Helena, California Campus (Greystone), $1,050, 30 hours, 3.0 CEUs

The world of wedding cakes can provide lucrative businessopportunities and an excellent arena in which to expandyour creative talents. Join us for this fun and instructiveclass and learn how to bake, fill, construct, and decoratewedding and specialty cakes using the latest techniques andproducts. During this course, you will:

• Bake various cake bases to produce delicious and naturalhigh-quality wedding cakes.

• Learn to torte, fill, and finish cakes in an efficient manner.

• Explore a range of décor materials and their uses, andlearn why fondant is the most versatile cake décor medium.

• Experiment with stenciling, embossing, and overlays.

• Discover the most effective construction and deliveryapproaches.

• Learn where to purchase the latest equipment and highest-quality ingredients.

Please find below some small equipment the instructor hasrequested you bring to class:

• Chef’s knife • Paring knife

• Fondant smoother • Small and large offset spatulas

• Scissors • Pizza cutter

• 45-degree triangle • Pastry tips

• Sugar thermometer • Serrated knife

• Paste colors • Metal bench scraper

• Plastic bowl scraper • Plastic spatulas

• 18-inch flexible metal ruler (non-cork back)

• Any fondant or gum paste tools you already have

• Photos of work to share with your classmates

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The following is some small equipment the instructor hasrequested you bring to class:

•Pizza cutter • X-Acto knife

•Paring knife • Fondant smoother

•Needle-nose pliers • Wire cutters

•Large offset spatula • Small offset spatula

•Flexible metal ruler (non-cork back)

•Gum paste tools (set with large ball, bone, Dresden, andsmall ball)

•Slicing knife (a smooth blade; not serrated)

•Small scissors (nail scissors, but with a straight edge)

•White and pale green florist tape

•Medium Casablanca or Stargazer lily cutters

•Casablanca veiners

•18-, 24-, and 26-gauge wires

•Medium Cymbidium orchid cutters

•Cymbidium veiner

•Non-stick board and non-stick rolling pin

•Variety of small brushes for painting on cakes

•Foam pad (such as a gardener’s foam knee pad)

All of the above tools are available from www.beryls.com;please allow at least two weeks prior to the class start dateto ensure sufficient time for delivery to your address. Addi-tional supply sources include www.sugarcraft.com andwww.globalsugarart.com.

Advanced Wedding Cake Décor


May 24–27, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $875, 24 hours, 2.4 CEUs

Give yourself the cutting edge in wedding cake design. Dur-ing this informative hands-on class, you will discover thetricks of the trade using advanced techniques and newindustry tools. From client consultation methods to sculptedwedding and grooms cakes to the art of gum paste flowers,you’ll learn to create your own designs in this décor-only*class. During this course, you will:

•Learn effective methods for gathering information from thebride and groom.

•Study various cake styles, proportions and sizing, andassorted décor materials and their uses.

•Practice gum paste techniques and flower production, fromsimple blossoms cascading on a cake to more complexwired flowers.

•Explore sculpted cakes along with new and advanced detailwork that will distinguish you from the competition.

•Create your own wedding cake using the techniqueslearned in class.

*Please note that there is no baking involved in this classand all cakes are done on Styrofoam.

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MANAGEMENT/FINANCE STUDIESCOURSES

Controlling Your Bottom LineSkill Level: Intermediate


In today’s competitive foodservice industry, it’s moreimportant than ever to effectively manage your costs. Con-trolling Your Bottom Line will teach you how to success-fully operate and maintain a profitable business. Throughteamwork and case studies, you will:

•Develop a menu that identifies recipe costs, stations, andlabor and equipment needs.

•Determine customer profiles, target markets, competitiveanalysis, and marketing strategies.

•Learn how to analyze your P&L to make your operationmore profitable.

•Discuss the control of labor cost, sales, and the flow of goods.

•Understand how a Total Quality Management program canhelp ensure better results for the bottom line.


Frontline Leadership Skills


Feb. 16–19, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs

Like any business, a successful foodservice operation relies on industry proficiency, customer service skills, andemployee satisfaction. To help meet these needs, this coursewill introduce you to sound principles of effective leader-ship. You will:

•Differentiate among several styles of leadership and motivation.

•Learn effective communication techniques.

•Enhance strategies for working together to increase productivity.

•Understand how organizational culture affects managementdecisions.

•Perform a job analysis and write job descriptions and specifications.

•Develop staffing and recruiting strategies.

Financial Understanding for Chefs


Oct. 12–16, 2009; 7 a.m.–1:30 p.m., Hyde Park, New York Campus,$1,050, 30 hours, 3.0 CEUsMar. 30–Apr. 2, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus,$995, 24 hours, 2.4 CEUs

Refresh your financial understanding of revenue and costcenters with colleagues in the field. This realistic look intoprofitability combines the expertise of professional opera-tors with a chef’s-eye view of practical scenarios. Throughinteraction, projects, demonstrations, and lecture, you will:

•Discover how to protect your money.

•Evaluate and track expenses, sales/profit ratios, and operational controls that you can implement in your establishment.

•Learn to read, evaluate, and understand a P&L statement.

•Understand cash flow, annual expenses, and hidden cost.

• Identify the effects of pricing, expenditures, discounts, andin-house business.

•Be better prepared to increase profitability and/or under-stand why you’re unable to achieve higher profitability.


Remarkable Service


Mar. 15–19, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus,$1,050, 30 hours, 3.0 CEUsMay 24–28, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus,$1,050, 30 hours, 3.0 CEUs

Customers expect great service, and return time and againwhen they receive it. During this review of the fundamen-tals, you will refine your skills and gather the insight neededto achieve and maintain the ideal level of service for yourestablishment. You will:

•Study aspects of both classical and contemporary styles of service.

•Discover how to implement the nine basic principles ofremarkable service.

•Learn how to hire effectively and to motivate front-of-the-house staff.

•Analyze customer expectations and create unique service“signatures.”

•Develop a standard procedure for the reservation process,greeting and seating guests, up-selling, and handling specialservice challenges.

NEW! Excel for Foodservice Professionals


Jan. 26–27, 2010; 9 a.m.–1 p.m., Hyde Park, New York Campus, $425, 12 hours, 1.2 CEUsMay 11–12, 2010; 9 a.m.–1 p.m., Hyde Park, New York Campus, $425, 12 hours, 1.2 CEUs

Chefs and other foodservice professionals are often askedto analyze and communicate operational results. But inmany cases, reports or information come to the chef withassumptions or understandings that aren’t readily apparent.Microsoft® Office Excel® is an excellent tool to help youevaluate business data and make better management deci-sions. Using the software’s modeling techniques, outsidedata can be incorporated to show a broader picture of thecompany’s actual operations.

Designed for intermediate users, this course presents casestudy scenarios and reviews how to effectively use Excel inthe hospitality setting. Topics include:

• Formatting a worksheet.

• Working with external data.

• Creating and modifying charts.

• Sorting and filtering data.

• Developing formulas and calculations.

• Using charts and graphs to emphasize your points.

Participants are required to bring a laptop with MicrosoftExcel installed.

NEW! QuickBooks for Restaurants


Feb. 8–11, 2010; 8 a.m.–noon, Hyde Park, New York Campus, $495, 14 hours, 1.4 CEUsMay 11–14, 2010; 8 a.m.–noon, Hyde Park, New York Campus, $495, 14 hours, 1.4 CEUs

Intuit® QuickBooks® accounting software is a cost-effectivesolution that meets the needs of many businesses, includingrestaurants, bars, and catering operations. When used prop-erly, QuickBooks can help food and beverage professionalsproduce real-time financial data that impacts day-to-dayoperations and enables food and beverage professionals tomake informed short- and long-term decisions.

This course is designed for current and future food andbeverage professionals who would like a solid overview ofthe software’s capabilities. Through detailed instructionsand immediate applications, you’ll learn how to:

• Set up a restaurant’s company file in QuickBooks.

• Create essentials such as a customer list, vendor list, and achart of accounts necessary for processing transactions.

• Use QuickBooks to process daily business transactionsincluding purchases, payables, sales, receivables, and payroll.

• Identify the steps in the accounting cycle and record thenecessary adjustments at the end of the accounting period.

• Generate financial reports through QuickBook such as theprofit and loss statement, balance sheet, and statement ofcash flows.

A laptop computer and basic computer skills are requiredfor this course. In addition, a solid understanding ofaccounting principles or successful completion of Control-ling Your Bottom Line (p. 60) is recommended.

NEW! Making the Most of Your Marketing


Feb. 1–4, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUsMay 3–6, 2010; 7 a.m.–1:30 p.m., Hyde Park, New York Campus, $875, 24 hours, 2.4 CEUs

Marketing can be magic for your brand and your bottomline. But there’s a science to it, too. The key is developing amarketing strategy that engages customers and supports theshort- and long-term objectives of your operation. In thiscourse, you will:

• Learn to identify and understand your target audience.

• Gain a deeper understanding of the impact of consumerdemographics and your competition on your business.

• Evaluate the various marketing sources available, includingnew trends in social media marketing.

• Discover how to maximize the return on your marketingdollar.

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Today’s economy has produced a “buyer’s mar-ket” for employers who have open positions.On the surface, this looks like a good problem

to have. After all, you can get more for your money!However, with the market saturated with good peoplelooking for jobs, the hiring process can be daunting.

Preparation is the key to selecting the candidate whowill best meet today’s needs and tomorrow’s strategicopportunities. Ultimately, you want to surround your-self with passionate employees who provide the bestproducts and services for your customers and maxi-mize profits for your business. So in the interviewingprocess, you want to be on the lookout for people whohave the right combination of “can do” and “will do.”

“Can do” factors include the knowledge, skills, andexperience the candidate brings to the table. The “willdo” qualities relate to the individual’s desire, willing-ness, and attitude towards performing the job. Youwant people who are both technically capable of doingthe job and enthusiastic about the position; otherwise,you are potentially hiring a problem employee.

Preparing for the Interview Your ability to get the most out of the interviewprocess depends on how prepared you are. Some man-agers just “wing it”—but this is dangerous. First of all, itis disrespectful to the candidate. And it certainly does adisservice to you and your organization. A bad hiringdecision can be very costly; both in terms of the time,money, and energy you invest in recruiting, training,and managing that person, as well as the potential forunhappy customers and reduced morale of other staff.

So prepare for that all-important interview! Here aresome key steps:

1. Thoroughly read the job description and hiring cri-teria. What knowledge, skills, and abilities are neces-sary to be successful in the position?

2. Review all paperwork the candidate has submitted,including the résumé, cover letter, and application.Make notes where you’d like clarification, such asgaps in job history, interesting job titles, and incon-sistent career focus.

3. Establish a structure for the interview. Develop a listof standard questions you will ask every candidate.This ensures consistency and fairness in the deci-sion-making process and helps you focus on what istruly important for success in the position.

4. Schedule a time and place for the interview. Makesure you allocate enough time and that there will beno interruptions.

Let the Interviews BeginNow you’re ready to start the actual interviews. Thereare generally three parts: the introduction (or warm-up), information gathering, and the closing. The warm-up helps put the candidate at ease. As part of yourintroduction, make sure you convey what your role isand how it relates to the position that’s open. Explainwhat your organization does and how the job fits intothe goals and objectives. The introduction should beinsightful but brief; after all, you want to spend themajority of the time learning about the applicant.

Questions, QuestionsThe heart of the interview is information gathering.Since this phase of the interview is critical to your deci-sion-making process, you need to make every questioncount—and that means if a question has no strategicsignificance, don’t bother asking it. It’s also vital that allquestions you ask be legal and not offend the individ-ual. Equal Employment Opportunity laws prohibit dis-crimination against applicants on the basis of age, race,color, religion, sex, disability, or national origin. So thebest way to avoid legal pitfalls is to ask only questionsthat are job-related and will help you assess a candi-

Hiring the BestInterviewing Candidates in a Buyer’s Market

By Tama Murphy, C.C.P., C.C.S.P.


date’s qualifications, skills, and things like maturitylevel and willingness to accept responsibility.

Using a structured approach for the interview ensuresconsistency and allows you to compare candidatesagainst the same criteria. It’s also helpful in maintain-ing control of the interview if the candidate is chatty orlikes to go off on tangents. Apply the same method ofquestioning to all applicants and use open-ended ques-tions to probe for “who, what, when, where, why, andhow” answers. Here are a few examples:

• Tell me a little about yourself.

• What do you know about our organization and whydo you want to work here?

• What is appealing about this position? What skillsand strengths can you bring to it?

• Tell me about your favorite boss. What attributes doyou hope your new manager will have?

• What aspect of your work life are you most passion-ate about?

• What skills do you bring to this job that will makeyou successful?

• Who and what have motivated you in the past?

• Why did you leave your last position?

• What are you most proud of in your career?

• Tell me about a time when you made a mistake. Howdid you handle it? What did you learn from it?

• Tell me about an important decision you made.

• Can you give me an example of how you handled aworkplace conflict in the past?

• Tell me about a time you pulled a team together toproduce solid results.

• What skills would you like to improve?

If the answer you’re given to a question doesn’t elicitthe information you’re looking for, don’t be afraid tocontinue probing. For example, if the candidate statesthat he saved the company money on a project, askhow much and how those savings were achieved.

Wrap It UpAt the end of the interview, give the prospect a chanceto ask questions—remember, he or she is interviewingyou, too. You’ll find that these questions are veryrevealing, as well as a good way of determining if theapplicant is truly interested in the position or justneeds a job.

A good technique for closing the interview is to sum-marize. By repeating the candidate’s strengths andweaknesses and reasons for wanting the job, you lethim or her know you are a good listener and careabout hiring the most qualified person for the position.This also gives the candidate the opportunity to clearup any misunderstandings.

In addition, make the applicant aware of the next stepin the interview process. Will there be another inter-view? Are there additional forms or tests that need tobe taken? Besides being a courtesy, discussing the nextstep also emphasizes the importance of the hiring deci-sion to your business.

End the interview on a formal note by standing andshaking the individual’s hand and thanking him or her.This lets the candidate know the session is formallyended and gives the signal that it’s time to leave.

Document, Decide, and You’re DoneThere’s one last step that’s critical to making your hir-ing decision a good one: document your interviewfindings. Documenting the interview provides proofthat your decision was based on legitimate criteria andnot factors that can be construed as discriminatory.Most important, by using a standard form that is com-pleted after each interview, you’ll have ready access tothe details about each candidate when it’s final deci-sion time. This is especially helpful when you have alot of candidates to choose from (remember thatbuyer’s market?). By objectively comparing everyone’sdocumented skills, abilities, and qualifications, youensure that you’re selecting the best candidate for theposition—and your organization’s future.

Tama Murphy is director of certification and training at The Culinary Institute of America and is a certified culinaryprofessional and certified culinary sales professional. Feel freeto contact her at [email protected].

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Professional Wine Studies at the Rudd Center

There’s nothing quite like studying wine in the Napa Valley. The sun-

drenched vineyards, time-honored traditions, and trendsetting innovation—

you’re right in the middle of it all. And when you add the CIA at

Greystone’s talented wine faculty and exceptional Rudd Center for Profes-

sional Wine Studies facilities, you’ve got an enological learning experience

that will change the way you think about wine and, indeed, your career.

What’s it like to study wine at Greystone? You’ll take part in private tastings

led by our faculty as well as winemakers, enologists, vintners, and viticultur-

alists. You’ll explore wines of the world, learn to successfully pair wine with

food, and delve into the business of wine.

Our courses can also prepare you to become a Certified Wine Professional™

and earn industry recognition for your newfound mastery of wine. Come to

the CIA at Greystone for wine education beyond compare.

1-800-888-7850 WWW.CIAPROCHEF.COM/WINESTUDIES

YNamed one

of the “5 Best Places to Study

Wine” by Food & Wine

VINTAGE INSTRUCTION With its industry reputation for excellence and ideallocation in the heart of Wine Country, the CIA attractsthe best of the best for its Professional Wine Studiesfaculty:

Karen MacNeil, A.C.W.P.Program Chair Karen MacNeil is one of America’s leading wineexperts, as well as a prominent consultant and writer. She is aJames Beard Award winner, the European Wine Council’s 2005Educator of the Year, and the author of the award-winning bookThe Wine Bible. Ms. MacNeil is also host of Wine, Food, & Friendsand founder and editor of WineTasteTV.com.

John AshJohn Ash is an instructor for the CIA Sophisticated Palate pro-gram, the founder of John Ash & Company, and the longtimeculinary director for Fetzer Vineyards. His newest venture isSauvignon Republic Cellars, which specializes in SauvignonBlancs from around the world. Chef Ash is a James Beard Awardwinner and the 2008 IACP Cooking Teacher of the Year.

Robert Bath, M.S.Master Sommelier Robert Bath has spent more than 25 years inthe industry, managing high-profile, wine-oriented restaurants. Heis the founder and principal of RLB Wine Group, a sales, market-ing, and education consulting business, as well as Robert BathImports, which specializes in artisanal wines from New Zealand.

Bill Briwa ’80, C.E.C., C.H.E.Bill Briwa is a chef-instructor at the CIA at Greystone. ChefBriwa honed his culinary and wine pairing skills at such luminaryproperties as The French Laundry, Domaine Chandon, and theHess Collection, all in the Napa Valley.

John Buechsenstein, C.H.E.John Buechsenstein is a winemaker and general manager ofSauvignon Republic Cellars. Mr. Buechsenstein has created winesfor many years, including award-winners at Fife Vineyards. He isalso a noted educator and teaches regularly at the CIA and theUniversity of California, Davis.

Adam Busby, C.M.C., C.H.E.Adam Busby is the director of education at the CIA at Greystone.After working at a variety of Michelin-starred restaurants, he washired as director of culinary programs at the Dubrulle Interna-tional Culinary and Hotel Institute of Canada.

Rebecca Chapa, C.W.E., D.W.S.Rebecca Chapa began her career working with Kevin Zraly atWindows on the World in New York City and is now the owner ofTannin Management, a wine consulting and education businesslocated in San Francisco, CA.

Christie Dufault, A.C.W.P.Christie Dufault has worked as a sommelier and wine director forsome of the nation’s finest restaurants, including Vincent’s inPhoenix, AZ and Gary Danko in San Francisco, CA, where sheearned Wine Spectator’s Grand Award. While the head sommelierat Quince, Ms. Dufault was named Best Wine Director by SanFrancisco magazine. She currently runs a small retreat companycalled Yoga in the Vineyard and is one of a team of five somme-liers at RN74 in San Francisco.

Catherine Fallis, M.S., A.C.W.P.Catherine Fallis is the founder and president of wine consultingfirm Planet Grape® LLC. She is the first woman to have earnedboth the Master Sommelier diploma and the CIA Advanced Certi-fied Wine Professional credential. Ms. Fallis graduated from theCornell School of Hotel Administration and worked at Le Cirque,the Helmsley Palace, Windows on the World, and Aqua.

Tim Gaiser, M.S.A noted educator, consultant, and Master Sommelier, Tim Gaiser isthe education chairman of the American chapter of the Court ofMaster Sommeliers. His previous posts include Napa Valley’s HeitzWine Cellars and Wine.com, where, as senior wine merchant, hehelped develop a multi-million-dollar portfolio of wines.

Keith Goldston, M.S.One of the world’s youngest Master Sommeliers, Keith Goldston isa proud recipient of the Krug Cup trophy. He has 18-plus years ofexperience working for award-winning restaurants and wineries,including work with Chef Charlie Palmer ’79 and the launch of hisown wine bar in New York City.

David KatzDavid Katz is managing partner of Panevino, a wine and foodevents and education company in St. Helena, CA. The companydesigns and produces wine and food events, conducts training, andconsults on menu, recipe, and wine list development for clients inthe Napa Valley and across the country.

Lars Kronmark, C.W.P.Lars Kronmark is a chef-instructor at the CIA at Greystone. Agraduate of the Restaurant and Apprenticeship School in Copen-hagen, Denmark, Chef Kronmark worked in several restaurants inthat city, and taught for 14 years before helping to open Greystone.

Jeff MorganJeff Morgan is the former West Coast editor of Wine Spectator andwine director for Dean & DeLuca. He is the author of Dean &DeLuca: The Food and Wine Cookbook and The PlumpJack Cookbook:Great Meals for Good Living. Mr. Morgan also makes wine underthree different labels: SoloRosa, Covenant, and ZMOR, and is apartner in M Squared Wine Consultants.

Robert M. Parker, Jr.Robert Parker is the author and publisher of The Wine Advocate.Twice decorated by French presidents for his achievements in therealm of French wine, he is the author of 11 best-selling books onwine. Mr. Parker is a guest lecturer for the CIA’s wine program.

Elliot SternElliot Stern is the COO of the Sorting Table and has designed salesand marketing strategies for prestigious companies such as Schieffe-lin & Somerset, Franciscan Estates, Sam’s Wine & Liquors ofChicago, and Wilson Daniels. Mr. Stern is also proprietor of DivotEnterprises, the producer of Oakville East Cabernet Sauvignon.

Paul WagnerThe owner and president of Balzac Communications & Marketing,Paul Wagner is also a wine judge and a columnist for Vineyards &Winery Management. Mr. Wagner is a founding member of the Acad-emy of Wine Communications and a co-author of the award-win-ning Wine Marketing & Sales. He was inducted into the Spadarinidella Castellania di Soave in 2005.

Debbie ZachareasDebbie Zachareas is a partner in San Francisco’s Ferry Plaza WineMerchant. The former co-owner and director of the city’s Bacarrestaurant, Ms. Zachareas also directed the highly successful wineprograms at specialty gourmet retailer Ashbury Market as well as atEOS Restaurant & Wine Bar, both in San Francisco.

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STARTING YOUR CAREER IN WINECareer Discovery: The Professional World of Wine

Introduction to the Classic Wine Regions of Europe I

Introduction to the Classic Wine Regions of Europe II

Mastering Wine I

Mastering Wine II

Professional Wine Service: A Practical Workshop

Sensory Analysis of Wine

Winemaking Basics

WINES OF THE WORLD COURSESChampagne in Depth

Tasting Terroir

The Australia and New Zealand Intensive

The Bordeaux Intensive

The Burgundy Intensive

The California Intensive

The Germany and Austria Intensive

The Italy Intensive

The Napa Valley Intensive

The Rhône Intensive

The South America Intensive

The Spain Intensive

The Washington and Oregon Intensive

Trendsetters: Emerging Wines of Europe

WINE AND FOOD PAIRING COURSESWine and Food Pairing Fundamentals

Advanced Wine and Food Pairing

Wine and Food Pairing for Chefs

THE BUSINESS OF WINE COURSESWinning Wine Lists: Creating More Success forYour Business

The Business of Wine: Understanding the Pipelinefrom Producer to Consumer

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WINE IMMERSIONIf you want to advance your wine knowledge—and

career—quickly, consider our Wine Immersion. This group-

ing of classes is designed to hit the high points of each

topic in the shortest amount of time. If CIA certification as

a wine professional is your objective, Wine Immersion is a

great way to prepare.

WINE IMMERSION (2009)

Professional Wine Service: A Practical Workshop September 28

Sensory Analysis of Wine September 29–30

Food and Wine Pairing Fundamentals October 1–2

Mastering Wine I October 5–9

Mastering Wine II October 12–16

Introduction to the Classic Wine Regions of Europe I October 19–21

Introduction to the Classic Wine Regions of Europe II October 22–23

The Business of Wine: Understanding the Pipeline from Producer to Consumer October 26–28

WINE IMMERSION (2010)

The Business of Wine: Understanding the Pipeline from Producer to Consumer February 22–24

Sensory Analysis of Wine February 25–26

Mastering Wine I March 1–5

Mastering Wine II March 8–12

Introduction to the Classic Wine Regions of Europe I March 15–17

Introduction to the Classic Wine Regions of Europe II March 18–19

Professional Wine Service: A Practical Workshop March 22

Wine and Food Pairing Fundamentals March 23–24

For convenience, the Certified Wine Professional—Founda-

tion Level I exam is scheduled following the Wine Immer-

sions, on October 30, 2009 and March 26, 2010. Please

note: registration for the exam is separate from

Immersion class enrollment.

For more information, see the full course descriptions in this

section or contact the Professional Wine Studies Office at

707-967-2568 or [email protected].

SAV

E! Enroll in our Wine Immersion

and receive preferred tuition

pricing—up to a 15% savings!

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REGISTERING FOR THE EXAM The Certified Wine Professional—Foundation Level I exam

will be held October 30, 2009 and March 26, 2010 from

9 a.m.–noon. You can register by calling our Customer

Service Office at 1-800-888-7850. We suggest applying as

early as possible to secure your placement. The $400 exam

fee is due at registration.

RECOGNITIONSuccessful candidates will receive a special Certified Wine

Professional lapel pin and be awarded a “Certified Wine

Professional Foundation Level I—Certificate of Accom-

plishment” from The Culinary Institute of America.

KUDOS TO OUR NEW C.W.P.s!Thomas Allan, Buellton, CAKaylea Bosman, Danville, CAFrank Bramwell, Kansas City, MOMaria Bramwell, Kansas City, MOMichael Calvino, Dana Point, CACharlie Coppersmith, Manhattan Beach, CABarrett Corrigan, Redding, CAJessica Dodd, San Carlos, CAShawn Hardy, Catonsville, MDMona Harrington, Rancho Palos Verdes, CAKristen Horan, Petaluma, CACarolyn King, Bryn Athyn, PABrittany Klipper, Monroe, NYKerri Martin, Sausalito, CAMarin McElhany, St. Helena, CAEdward Proctor, Fort Worth, TXJavier Sanchez, Doral, FLBarret Seymour, Napa, CALuann Shapiro, Odessa, FLJohn Smartz, Marina del Rey, CALouise Stromfelt, Stockholm, SwedenMindy VanHellemont, Birmingham, MICarolyn Walsh, Nantucket, MAMyung Ja Yoo, Okemos, MI

PROFESSIONAL WINE STUDIES

CERTIFIED WINE PROFESSIONAL™—FOUNDATION LEVEL I The Certified Wine Professional—Foundation Level I exam

tests and recognizes wine competency at a foundation level;

candidates should have a basic working knowledge of:

•Major grape varieties

• Important wine regions around the world

•Wine tasting, including how to professionally analyze anddescribe a wine

•Correct wine service

•How wine is made

•Practical aspects of the wine business

•The principles behind pairing wine and food

STRUCTURE OF THE EXAMThe two-and-one-half-hour exam consists of a written sec-

tion and a practical (tasting) section. The written portion is

composed of multiple choice and true/false questions. The

tasting segment consists of one flight of three blind wines

that the student must analyze. Students must pass each

section with a 75% or higher score to earn a complete

passing grade.

PREPARING FOR THE EXAMEnrolling in CIA professional wine studies classes is not

required to sit for the exam. However, students who success-

fully complete the material presented in the following classes*

will be well-prepared when they take the exam:

•Mastering Wine I

•Mastering Wine II

•Sensory Analysis of Wine

•Professional Wine Service: A Practical Workshop

•Understanding the Classic Wine Regions of Europe I

•Understanding the Classic Wine Regions of Europe II

•The Business of Wine: Understanding the Pipeline fromProducer to Consumer

•Wine and Food Pairing Fundamentals

*Please note: The C.W.P. Level I exam is not based exclusively onthe classes listed above, nor is it designed or intended as a finalexam for the Wine Immersion I program. Rather, the exam testscompetency across a broad range of wine-related topics as outlinedpreviously. Students may find additional classes such as The Califor-nia Intensive or The Washington and Oregon Intensive beneficial intheir preparation for the exam as well.

THE CIA CERTIFIED WINE PROFESSIONAL™ CREDENTIALA Certified Wine Professional™ credential from The Culinary Insti-tute of America recognizes professional competencies in a broadrange of wine-related studies at both the Foundation and Advancedlevels. Whether you are pursuing a career change or seeking toadvance your career in the wine and food business, a Certified WineProfessional credential from the world’s premier culinary college pro-vides rigorously tested evidence of wine expertise to employers andcustomers, while demonstrating a commitment to excellence in wineeducation. To learn more, visit www.ciaprochef.com/winestudies/ certification.html.

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REGISTERING FOR THE EXAMThe Certified Wine Professional—Advanced Level II exam runs

from 9 a.m. to 1 p.m. on two consecutive days, and tuition is

$1,200. Upcoming exam date is April 29–30, 2010. To

receive an application for the exam, call the CIA’s Professional

Wine Studies Office at 707-967-2568. Once your application

is submitted, reviewed, and approved, you will receive an

exam brief. We suggest applying as early as possible to secure

your placement.

RECOGNITIONSuccessful candidates will receive a special Certified Wine

Professional lapel pin and be awarded a “Certified Wine

Professional Advanced Level II—Certificate of Accom-

plishment” from The Culinary Institute of America.

KUDOS TO OUR NEW A.C.W.P.s!Catherine Fallis, San Francisco, CAJoseph Kinahan, San Jose, CAJoelle Kurrus, Healdsburg, CAMitsy Murata, Chiba, JapanGreg Rivera, Boca Raton, FLLuann Shapiro, Odessa, FL

Preparing for the Certified Wine Professional Exam—Advanced Level II


April 28, 2010; 8:30 a.m.–12:30 p.m., St. Helena, California Campus (Greystone), $75

This optional, but highly recommended preparation courseis a review and strategy session designed specifically forthose taking the Level II exam. During the course, theinstructor will use sample questions and sample wines tohelp you proceed successfully through the actual examina-tion. You will also:

• Learn to structure short answers and how to develop, struc-ture, and write an essay to earn the maximum score.

• Revisit professional tasting technique and the principles ofwine and food pairing.

• Review the techniques for writing a professional deductionof a wine tasted blind.

• Explore valuable test-taking strategies.

Cost of the one-day preparation program is $75 for studentstaking the exam the following day or $250 for students whoopt for another examination date.

CERTIFIED WINE PROFESSIONAL™—ADVANCED LEVEL II

Completing the Certified Wine Professional—Foundation

Level I exam is considered the first step on the road to full

recognition as a wine professional. Students who success-

fully pass this exam are encouraged, after further study, to

sit for the Certified Wine Professional—Advanced Level

II exam. Please note that successful completion of Level I is

required to apply for Level II.

STRUCTURE OF THE EXAMThe Certified Wine Professional—Advanced Level II is

an eight-hour exam given over two days. On the first day,

students take a four-hour written exam composed of multi-

ple choice, true/false, and short answer questions; two

short essays; and a demonstration on wine service that the

candidate must analyze. The second day consists of a four-

hour tasting exam made up of nine separate blind flights of

wine, some of which include food.

PREPARING FOR THE EXAMStudents preparing for the exam may wish to review or

refresh their knowledge by taking classes in one or more of

the following subject areas*:

•Mastering Wine I

•Mastering Wine II

•Sensory Analysis of Wine

•Professional Wine Service: A Practical Workshop

•Introduction to the Classic Wine Regions of Europe I

• Introduction to the Classic Wine Regions of Europe II

•Tasting Terroir

•The California Intensive

•The Washington and Oregon Intensive

•The Spain Intensive

•The Bordeaux Intensive

•The Burgundy Intensive

•The Rhône Intensive

•The Italy Intensive

•The Australia and New Zealand Intensive

•Advanced Wine and Food Pairing

•The Business of Wine: Understanding the Pipeline fromProducer to Consumer

*Many of the courses listed above are offered during the Wine

Immersion programs.

WINE IMMERSION PROGRAMS

Wine Immersion

Sept. 28–Oct. 28, 2009; St. Helena, California Campus (Greystone),$5,500, 153 hours, 15.3 CEUsFeb. 22–Mar. 24, 2010; St. Helena, California Campus (Greystone),$5,500, 153 hours, 15.3 CEUs

The 2009 Wine Immersion program consists of the following courses:

• Professional Wine Service: A Practical Workshop (Sept. 28)

• Sensory Analysis of Wine (Sept. 29–30)

• Food and Wine Pairing Fundamentals (Oct. 1–2)

• Mastering Wine I (Oct. 5–9)

• Mastering Wine II (Oct. 12–16)

• Introduction to the Classic Wine Regions of Europe I (Oct. 19–21)

• Introduction to the Classic Wine Regions of Europe II(Oct. 22–23)

• The Business of Wine: Understanding the Pipeline fromProducer to Consumer (Oct. 26–28)

The 2010 Wine Immersion program consists of the follow-ing courses:

•The Business of Wine: Understanding the Pipeline fromProducer to Consumer (Feb. 22–24)

•Sensory Analysis of Wine (Feb. 25–26)

•Mastering Wine I (Mar. 1–5)

•Mastering Wine II (Mar. 8–12)

• Introduction to the Classic Wine Regions of Europe I (Mar. 15–17)

• Introduction to the Classic Wine Regions of Europe II(Mar. 18–19)

•Professional Wine Service: A Practical Workshop (Mar. 22)

•Wine and Food Pairing Fundamentals (Mar. 23–24)

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FOR THE CAREER CHANGER

Career Discovery Boot Camp: Wine Studies


Nov. 16–20, 2009; 9 a.m.–4:30 p.m.*, St. Helena, California Campus(Greystone), $2,095Feb. 8–12, 2010; 9 a.m.–4:30 p.m.*, St. Helena, California Campus (Greystone), $2,095June 14–18, 2010; 9 a.m.–4:30 p.m.*, St. Helena, California Campus(Greystone), $2,095

If you love wine and have always wanted to be in the winebusiness, this exciting, information-packed course is for you.You’ll experience sensational in-depth wine tastings with ourrenowned wine instructors and talented Napa Valley wine-makers, and get the inside scoop about what goes on in thewine business. You’ll build your wine knowledge and exploreall of the subtleties of this fascinating field. And you will:

• Taste and evaluate wines as professionals do.

• Explore a Napa Valley vineyard and learn how viticulturaltechniques shape a wine’s flavor.

• Tour a working Napa Valley winery to taste and discusscurrent winemaking techniques.

• Analyze the philosophies behind successful wine and food pairing, and participate in tastings to illustrate suchpairings.

• Visit a wine retail merchant and discover how the businessof wine works, including wholesale and retail price struc-turing, basic media and promotional concepts, and wine’spath from the vineyard to the table.

• Understand proper wine service and etiquette.

*On the first day of this class, you’ll return to campus fordinner at the Wine Spectator Greystone Restaurant from6–9 p.m.

As a participant in Career Discovery Boot Camp: WineStudies, you will receive a copy of a book that will help youexplore the world of wine and wine career opportunities.

Dress code: The dress code for this course is businesscasual. Blue jeans, shorts, tank tops, and open-toed sandalsare not permitted. When visiting vineyards and wineries,sturdy, flat-soled shoes are required. Please refrain fromwearing strong fragrances or cologne, as they will interferewith your learning experience as well as that of your fellowstudents. Additional items such as sunscreen, sunglasses,and hats are suggested during the summer months as wellas warm jackets during winter months.

FOUNDATION OF WINE COURSES

Mastering Wine I Skill Level: Foundation

Oct. 5–9, 2009; 9 a.m.–4 p.m., St. Helena, California Campus (Greystone),$1,200, 32.5 hours, 3.25 CEUsJan. 4–8, 2010; 9 a.m.–4 p.m., St. Helena, California Campus (Greystone),$1,200, 32.5 hours, 3.25 CEUsMar. 1–5, 2010; 9 a.m.–4 p.m., St. Helena, California Campus (Greystone), $1,200, 32.5 hours, 3.25 CEUsMay 3–7, 2010; 9 a.m.–4 p.m., St. Helena, California Campus (Greystone), $1,200, 32.5 hours, 3.25 CEUs

Mastering Wine I is an immersion in classic grape varietalswith particular attention paid to enological and viticulturalpractices that shape those varietals. You will:

•Learn professional tasting techniques and evaluation,including the key factors that make great wine great.

•Study primary fermentation, malolactic fermentation, sur lie aging, barrel aging, bottle aging, trellising, canopy man-agement, clones, and rootstock.

•Explore the characters of the world’s top classic varieties—inparticular, Chardonnay, Sauvignon Blanc, Pinot Noir, andCabernet Sauvignon—and review their histories and foodcompatibilities.

•Acquire a comprehensive wine vocabulary of professionaltasting terms, and learn to put your sensory impressionsand evaluation of a wine into words.

•Participate in field trips and private tastings with top winemakers.

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Mastering Wine IISkill Level: Foundation

Oct. 12–16, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $1,200, 32.5 hours, 3.25 CEUsJan. 11–15, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $1,200, 32.5 hours, 3.25 CEUsMar. 8–12, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $1,200, 32.5 hours, 3.25 CEUsMay 10–14, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $1,200, 32.5 hours, 3.25 CEUs

Mastering Wine II is an immersion in key wine varietalswith particular attention paid to enological and viticulturalpractices that shape those varietals. You will:

•Examine the characters of several more of the world’s topclassic varietals—specifically, Zinfandel, the aromatic whites(Riesling, Viognier, Muscat, and Gewürztraminer), and theleading Rhône varietals (Syrah, Mourvèdre, and Grenache)—and explore their histories and food compatibilities.

•Understand the impact that key enological decisions andtechniques have on the flavors and style of a wine, such ascold fermentation, extraction regimes, fining, and filtering.

•Learn the steps that make up a vine’s life cycle, including theprocess of how grapes mature and the impact of vintage.

•Expand your wine vocabulary of professional tasting termsand refine your ability to put your sensory impressions andevaluation of a wine into words.

•Participate in field trips and private tastings with top winemakers.

Sensory Analysis of WineSkill Level: Foundation

Sept. 29–30, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $650, 12 hours, 1.2 CEUsDec. 7–8, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $650, 12 hours, 1.2 CEUsFeb. 25–26, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $650, 12 hours, 1.2 CEUsApr. 22–23, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $650, 12 hours, 1.2 CEUs

Sensory Analysis is an in-depth exploration of the visual,olfactory, and gustatory evaluation of wine. In this class,highly recommended for all wine and food professionals,you will use a “sense-by-sense” approach to systematicallyassess wine quality. You will also:

•Observe the range of appropriate wine colors and learn thestandards of clarity.

•Learn to recognize classic wine aromas and defects.

•Explore flavors and their interactions on the palate.

•Expand your ability to articulate what’s going on in yourwine glass and learn the skills necessary to develop a tast-ing memory.

Note: While not required, it is suggested that prior to enrolling in Mastering Wine II, students completeMastering Wine I and/or Sensory Analysis of Wine.

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Introduction to the Classic Wine Regions of Europe ISkill Level: Intermediate

Oct. 19–21, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $895, 18 hours, 1.8 CEUsMar. 15–17, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $895, 18 hours, 1.8 CEUs

The great wine regions of Europe have shaped the waywine is perceived and produced around the world. Join thisexploration of classic regions and classic wines from theOld World. During this course, you will:

•Explore key wine-producing regions of France, includingChampagne, Alsace, Bordeaux, Burgundy, and the RhôneValley, as well as the classic wines of Germany’s mostimportant regions such as the Mosel and Rheingau.

•Participate in extensive tastings while studying the wineregions from which the wines are born.

•Learn the standards by which key European wines are eval-uated so that you assess them in the correct context.

•Study the terroir of each region, as well as its history, phi-losophy, culture, and culinary traditions.

•Be introduced to the intricate wine laws and approvedappellation and classification systems of each key regionexplored.

Introduction to the Classic Wine Regions of Europe IISkill Level: Intermediate

Oct. 22–23, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUsMar. 18–19, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUs

The complement to Understanding the Classic WineRegions of Europe I, this course explores additional leg-endary European wines. In this course, you will:

•Explore Italy’s classic regions of Tuscany (home of Chianti)and Piedmont (home of Barolo), gaining insight into theinternational success of the wines from these key areas.

•Discover two of the great “wine capitals of the world”located on the Iberian Peninsula; namely, Rioja in Spainand Porto in Portugal.

•Participate in tastings of wines from throughout theseregions, examining the standards by which these classicEuropean wines are evaluated so that you can assess themin the correct context.

•Study the terroir of each region, as well as its history, philosophy, culture, and culinary traditions.

•Be introduced to the intricate wine laws and approvedappellation and classification systems of each key regionexplored.

Winemaking Basics


June 8–10, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $895, 18 hours, 1.8 CEUs

If you want to understand and analyze how white and redtable wines are made but do not necessarily have a scien-tific or winemaking background, this course is for you.You’ll learn about the process from start to finish, fromgrape growing through harvest, fermentation, cellaring,blending, and bottling. You’ll also:

•Examine how wine is made and conduct a small-scale,hands-on fermentation in the classroom by preparing yeast,inoculating grape juice, and taking frequent “stem readings”as the juice becomes wine.

•Learn about key pieces of winemaking equipment, includ-ing when each is used and what it does.

•Study the parameters of aging, blending, chemical addi-tions, and labeling, as well as government regulations.

•Visit a local winery for a “cook’s tour” of the cellar and itsequipment with the winemaker.

•Study a few winemaking variations, including macerationcarbonique, traditional methôde champenoise, harvest and ice wines, and fortified dessert wines such as Port and Sherry.

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Note: Students enrolling in Introduction to the ClassicWine Regions of Europe I and/or II must already possess acommand of basic wine sensory evaluation and tastingskills. Sensory Analysis of Wine, Mastering Wine I, and Mastering Wine II provide a strong foundation in this area.

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Professional Wine Service:A Practical Workshop


Sept. 28, 2009; 9 a.m.–4 p.m., St. Helena, California Campus (Greystone),$250, 6 hours, 0.6 CEUsMar. 22, 2010; 9 a.m.–4 p.m., St. Helena, California Campus (Greystone),$250, 6 hours, 0.6 CEUsJune 7, 2010; 9 a.m.–4 p.m., St. Helena, California Campus (Greystone),$250, 6 hours, 0.6 CEUs

Proper wine service is a must for any wine, culinary, orhospitality professional. In this workshop, you will breakdown wine service, then put it all back together to discoverjust what it takes to serve like a pro. Through discussions,lectures, and role-playing, you will:

•Examine professional wine service for every type of wine,from table and sparkling wines to dessert and fortified wines.

•Explore the correct glassware for every type of wine.

•Study how to make wine recommendations with accuracyand poise and offer pairing suggestions.

•Develop strategies for building a relationship and commu-nicating with guests during wine service, including ways toapproach guests who are unhappy with the wine ordered.

•Explore the best equipment for professional wine service,including glasses, ice buckets, corkscrews, and more.

•Learn how to correctly and elegantly decant a wine.

The California Intensive


Jan. 19–21, 2010; 9 a.m.–4 p.m., St. Helena, California Campus (Greystone), $895, 18 hours, 1.8 CEUs

Few wine regions have achieved prominence on the worldstage as quickly as California. The state covers vast territoryand its wines have become a driving force in shaping theway wine is made around the world. Through extensivetastings, you will look at California’s many interpretations ofclassic varieties such as Cabernet Sauvignon and Pinot Noiras well as California “originals” such as Zinfandel. Attentionwill be paid to the key winemaking and viticultural deci-sions that give these wines their stamp. You will also:

•Explore the wine history of California, learning how theregion so rapidly achieved its current place in the globalworld of wine.

•Look behind the scenes at what gives the wines their stylesand personalities.

•Examine the geography, climate, key viticultural areas, andother defining characteristics of California.

•Understand the key enological and viticultural techniquesemployed in the region today.

WINES OF THE WORLD COURSES

NEW! Trendsetters: Emerging Wines of Europe


Nov. 5–6, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUsApr. 14–15, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUs

Among all the old wine regions of Europe, there are manywhose wines have long been known only to the locals whogrow the grapes and drink the wines. Times are changing,though. Gruner Veltliner, Falanghina, Inzolia, Albarino,Mencia, Nero d’Avola, Assyrtiko, Bobal—these are names ofjust a few of the grape varieties being grown and turnedinto exciting wines capturing the attention of today’s topwine professionals. In this class, you will:

•Examine the factors behind the rapid rise in wine qualitythroughout many regions of Europe that, until recently,have had limited exposure on the world stage.

•Participate in tastings of wines currently among the trend-setting favorites of sommeliers, importers, and merchantsthroughout the U.S. and abroad.

•Discover the native, local grape varieties, some grown forcenturies, that are now capturing the attention of talentedwinemakers throughout Europe.

•Explore regions of Europe from Sicily to Santorini, RiasBaixas to Alentejo, and Bierzo to Wachau and beyond asyou taste why wines from these areas are gaining criticalacclaim.

Students enrolling in this class should already have familiarity withEuropean wine laws as well as approved appellation and classifica-tion systems for the major classic wine regions.

Tasting Terroir


Feb. 8–11, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $995, 24 hours, 2.4 CEUs

Discover the critical viticultural influences and key tech-niques that ultimately impact the aroma, flavor, body, andstyle of any given wine and see how certain practices affectwine flavor. You will also consider the harvest, learning howto determine what constitutes perfect ripeness. Through lec-tures, field trips, discussions, and tastings, you will:

•Study geology and soil.

•Discover the environmental influences on wine—tempera-ture, sunlight, elevation, rainfall, wind velocity, frequency offog, and many others.

•Learn to think like a viticulturist through visits and discus-sions and by systematically exploring the factors that makeup a site and anticipating their effect on wine flavor, style,and quality.

•Participate in tastings to discover how wines reveal their origins.

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The Burgundy Intensive Skill Level: Advanced

Feb. 1–3, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $895, 18 hours, 1.8 CEUsMay 24–26, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $895, 18 hours, 1.8 CEUs

This serious, in-depth examination of one of the world’smost prestigious and complex wine regions will make Bur-gundy understandable in a way it may never have beenbefore. Through extensive tastings, you’ll look at the classicBurgundian varietals and learn why they are never blended.Through discussions and lectures, you will:

•Explore the history of the region and gain an understand-ing of how it developed under the profound influence ofBenedictine and Cistercian monks and monastic thinking.

•Study the vast range of Burgundy wines from countless tinyappellations, looking at the characteristics that define winesfrom those appellations.

•Examine the region’s geography and climate, with particu-lar emphasis on its marginal climate and unique soils.

•Understand the key enological and viticultural techniquesemployed today.

•Learn the concept of multiple ownership of vineyards andhow Burgundy’s classification system works.

•Consider Burgundy wines in the context of gastronomy.

The Bordeaux Intensive


Jan. 25–27, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $895, 18 hours, 1.8 CEUsMay 17–19, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $895, 18 hours, 1.8 CEUs

During this in-depth study of what is arguably the world’smost commercially successful wine region, you will notonly look at what goes into making Bordeaux, but alsoexamine the history of these wines from their beginningsthrough the creation of the grand chateaux to today.Through extensive tastings, you’ll learn about the classicBordeaux varieties and how they are traditionally combinedin blends. In this course, you’ll:

•Consider Bordeaux wines in the context of gastronomy.

•Look behind the scenes of Bordeaux wines—both traditionaland avant-garde—and their distinct styles and personalities.

•Examine the geography and climate, with particularemphasis on the region’s multiple viticultural areas andtheir defining characteristics.

•Understand the key enological and viticultural techniquesemployed in Bordeaux today.

•Learn the region’s complex multiple classification systemsand the laws by which the wines are governed.

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The Napa Valley IntensiveSkill Level: Intermediate

Nov. 2–3, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUsFeb. 17–18, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUsJune 1–2, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUs

For many around the world, the Napa Valley has becomesynonymous with world-class Cabernet Sauvignon. How-ever, with its many viticultural areas, each characterized byvaried terrain, soils, and climatic conditions, the Napa Val-ley has also earned accolades for a wide variety of otherwines. In this course, you will journey into the world ofNapa Valley winegrowing with an eye to understanding theinfluence of terroir, history, and culture on the region’swines. You will:

•Study the history and development of the Napa Valley as aworld-class wine-producing region.

•Explore the diversity of soils and climate of each of the Valley’s 14 designated American Viticultural Areas.

•Taste dozens of wines representing various interpretationsof classic grape varieties such as Cabernet Sauvignon andChardonnay as well as Pinot Noir and Syrah.

•Experience tastings with Napa Valley winemakers whileexamining traditional and innovative viticultural and wine-making practices.

•Learn about the growth of organic and biodynamic grape-growing techniques employed in the region.

The Washington and Oregon Intensive Skill Level: Intermediate

Jan. 22, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $300, 6 hours, 0.6 CEUs

Washington and Oregon owe their respective viticulturalsuitability to the same geologic events of the last few thou-sand (plus!) years. However, the wine regions of each stateotherwise share virtually nothing in common. Oregon’sWillamette Valley is relatively cool and often damp, whileWashington’s Columbia River Valley is starkly dry and bar-ren, except where irrigation has allowed vineyards tothrive. The fickle Pinot Noir of Oregon versus the powerfulCabernets and Syrahs of Washington—they’re seeminglyodd neighbors indeed, yet each is vying to give Californiaand the rest of the world a run for its money. During thiscourse, you will:

•Explore the history leading to the development of Wash-ington and Oregon as world-class wine regions.

•Examine the unique geography, climate, and terrain ofboth states and the resulting impact on wine styles.

•Understand the key viticultural and winemaking techniquesemployed in Washington and Oregon today, and the influ-ence of classic wine regions such as Burgundy.

•Experience the regions’ interpretations of signature vari-eties, including Pinot Noir and Cabernet Sauvignon, as wellas rising stars such as Riesling.

The Germany and Austria Intensive


Mar. 29–30, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUs

Having produced aristocratic wines of legendary status,Germany and Austria are classic wine regions to be sure.Today, though, both regions are also cutting edge. Surgingin popularity, it’s no accident that German and Austrianwines are being rediscovered at a time when interest inpairing wine with cuisines from around the world is at anall-time high. Home to perhaps the most noble of allgrapes, the region produces Rieslings of unparalleled char-acter and versatility. During this class, you will:

•Study Germany’s and Austria’s history as wine producersand the evolution of their position in key export markets.

•Understand the intricacies of German and Austrian winelaw and the classification systems.

•Learn about the unique geography and climate of each coun-try’s quality wine regions.

•Discover the viticultural and winemaking techniquesrequired to produce wines of uncommon character.

•Explore the range of grape varieties grown in each country,from well-known ones such as Riesling to those that areless well-known such as Scheurebe.

The Australia and New Zealand Intensive


Apr. 19–20, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUs

These exciting regions are ripe with new wine and poten-tial. In this in-depth exploration, you’ll take a taste tourthrough these two New World producers and gain valuableinsight to take back to your organization. During thiscourse, you will:

•Delve into the history of Australia and New Zealand’s wineregions.

•Examine the regions’ terroir and the factors that give thesewines their distinctive character.

•Consider the future of these areas and their impact on theglobal marketplace.

The Rhône IntensiveSkill Level: Advanced

Jan. 28–29, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUs

The Rhône is the source of some of the most sought-after,intense, dynamic wines now coming out of Europe.Through extensive tastings, you’ll explore both northernand southern Rhône and learn what makes each appella-tion and its wines unique. In this course, you will:

•Study the Rhône Valley’s history from its beginnings as thefirst wine region in what is now France.

•Learn all about the Valley’s geography and climate, including the miles of riverbed rock that form the soil ofChateauneuf-du-Pape.

•Understand the enological and viticultural techniquesemployed in the region today, including the controversialuse of stems in winemaking.

•Explore the amazing range of grape varieties grown here,from well-known varieties such as Syrah and Viognier tothose that are lesser known, such as Mourvèdre, Grenache,Carignan, Roussanne, Marsanne, and Clairette.

The Italy Intensive



The scope of viticulture and winemaking in Italy is far-reach-ing. Through extensive tastings, you’ll look at Italian grapevarieties—from major varieties to regional specialties—and con-sider Italian wines in the context of gastronomy. You will also:

•Study Italy’s wine history, in particular its rise in the mod-ern era from peasant winemaking to world recognition.

•Explore the vast range and characteristics of Italian wines.

•Examine the highly variable geography and climate of Italy.

•Understand the key enological and viticultural techniquesemployed today as well as historically in Italy.

•Study Italian wine law and the DOC, DOCG, IGT, andSuper Tuscan designations.

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The South America Intensive


Feb. 4–5, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUs

Chile and Argentina have long been large wine producersand wine consumers. But unlike Southern Hemispherecompetitors such as Australia—whose wine industry deliber-ately evolved to meet the needs of export markets—bothChile and Argentina have focused on satisfying domesticthirst for most of their wine-producing histories. But thesecret is finally out and the world has discovered the excep-tional wines now being produced in Chile, Argentina, andneighbors such as Uruguay. During this class, you’ll:

•Study the compelling history of the South American wineindustry, exploring its unique topographical and culturalcharacteristics.

•Taste the range of quality wines being produced, fromfamiliar varieties such as Cabernet Sauvignon to “signature”varieties such as Carmenère from Chile, Malbec fromArgentina, and Tannat from Uruguay.

•Learn about high-elevation viticulture and grape-growingconditions on either side of the Andes Mountains and theirresulting impact on wine styles and quality.

•Examine the extensive investments in technology andresearch made in Chile and Argentina, along with the dra-matic evolution of their positions in key export markets.

The Spain Intensive



Spain is now generating waves of excitement over its vinoustreasures. Through extensive tastings, you’ll compare thecountry’s phenomenal older wines (including Gran Reser-vas) to contemporary vintages. You’ll pursue an under-standing of all of Spain’s leading regions—Rioja, Ribera delDuero, Priorat, Penedes, Rias Baixas, and Jerez—as well asmany of the up-and-coming appellations, discovering whatmakes each unique. In this course, you will:

•Explore Spain’s history as one of Europe’s top wine regionsand examine the current revolution in Spanish wines andwinemaking.

•Learn about its impressive geography and climate.

•Study the laws by which Spanish wines are governed.

•Examine Spain’s amazing range of grape varieties, fromwell-known ones like Tempranillo, to emerging varietiessuch as Albarino, and to lesser-known but exciting exam-ples like Palomino and Xarello.

Champagne in Depth


Dec. 11, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), 6 hours, 0.6 CEUs, $450Feb. 12, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), 6 hours, 0.6 CEUs, $450June 7, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), 6 hours, 0.6 CEUs, $450

Have you ever tasted $1,000 worth of great champagnesside by side? In this exciting, in-depth champagne work-shop, you will do that and more. You will also:

•Learn what to look for in evaluating champagne.

•Examine all of the different types of champagne, fromBlanc de Blancs to Rosé.

•Taste different dosage levels, from Extra Brut to Demi Sec,and thoroughly examine the differences between multi-vintage, vintage, and prestige cuvée styles.

•Understand Champagne’s unique geography, soil, and climate, and the techniques used to make the wine.

•Learn the precise differences between Champagne andsparklers from around the rest of the world.

•Examine champagne’s amazing versatility with a wide variety of foods.

WINE AND FOOD PAIRING COURSES

Wine and Food Pairing Fundamentals


Oct. 1–2, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUsDec. 9–10, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUsMar. 23–24, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUsMay 20–21, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $750, 12 hours, 1.2 CEUs

Please note that Wine and Food Pairing Fundamentals is conducted inthe classroom. No cooking is involved (no chef’s uniforms/ knives nec-essary). It is highly recommended that students enrolling in this classalready have command of basic wine sensory evaluation skills. Thetwo-day Sensory Analysis (pg. 48) course provides a strong founda-tion in this area.

In this course, you’ll examine basic techniques for success-ful wine and food pairing. You will also:

•Consider all flavor elements that make up a dish and studythe elements that are most important when pairing the dishwith wine.

•Taste and study examples of classical wine and food pairings.

•Learn how various components in a wine affect food flavor.

•Examine how various tastes such as sweetness, saltiness,and bitterness affect wine, and explore complementary andcontrasting pairings.

Wine and Food Pairing for Chefs


Jan. 12–15, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone), $1,050, 24 hours, 2.4 CEUsMay 3–6, 2010; 2–8:30 p.m., St. Helena, California Campus (Greystone),$1,050, 24 hours, 2.4 CEUs

Understanding flavor means food and wine flavors as wellas how the flavors of each of these natural partners changesthe other. This course for chefs and others with professionalkitchen experience will delve deeply into wine and foodcompatibilities. During cooking and wine-tasting sessions,you will:

•Learn to professionally analyze wine flavor and evaluatethat flavor for its compatibility with a variety of foods.

•Explore the effect various cooking techniques have on thesubsequent success of a wine and food match.

•Participate in wine and food pairings, while focusing on thespecific elements of interaction between the two.

•Study the flavor dynamics of wine and cheese courses.

•Discover creative ways to improve menu and wine list compatibilities.

•Learn to design successful “winemaker dinners.”

•Address the challenges of pairing wine with Asian, Latin, andMediterranean flavors, as well as with vegetarian dishes.

Chef’s uniforms and knives are necessary for this course.

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Advanced Wine and Food Pairing


Dec. 15–17, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $995, 18 hours, 1.8 CEUsMar. 30–Apr. 1, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $995, 18 hours, 1.8 CEUs

California wine country, with its thousands of acres of topvineyards and world-renowned reputation for culinaryexcellence, provides the perfect environment for your studyof the dynamic interaction between wine and food. In thisadvanced course, you’ll be at the forefront of new thinkingin the pursuit of great matches of wines with contemporarydishes. It is strongly advised that students already haveexperience with the fundamental principles of food andwine pairing.

In this exciting class, you will:

•Explore the dynamics behind successful pairings of wineand food and the factors that lead to those successes.

•Examine how the effectiveness of wine and food pairings is altered by changes in food preparation, cooking tech-nique, wine variety and style, vintage, and even glasswareselection.

•Practice the pairing of wines from around the globe withmenus influenced by world cuisines and flavors.

•Formulate strategies for successful pairings when chiles,spices, herbs, and aromatics are used.

Please note that this course is conducted in the classroom. No cook-ing is involved (no chef’s uniforms/ knives necessary).

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THE BUSINESS OF WINE COURSES

The Business of Wine: Understanding the Pipeline from Producer to ConsumerSkill Level: Foundation

Oct. 26–28, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $795, 18 hours, 1.8 CEUsFeb. 22–24, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $795, 18 hours, 1.8 CEUs

How the wine business works today and the sweepingchanges that are affecting it are the subjects of this uniquecourse. Managing the costs involved in establishing a brandand bringing a product to market is challenging in today’scompetitive landscape. During this course, you will:

•Explore the dynamics of the global wine business and theposition of the U.S. within it.

•Examine market segmentation from beverage wine to lux-ury wine and the profit picture of the various categories.

• Interpret the latest production, sales, and demographic datafrom experts who track industry trends.

•Study the history, structure, and current status of the three-tier system governing the distribution and sale of wine inthe United States.

•Understand the costs and calculations affecting the price of wine.

•Discuss key issues facing the wine industry today andpotential strategies required for success in the future.

Winning Wine Lists: Creating More Success for Your BusinessSkill Level: Foundation

Nov. 9–10, 2009; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $450, 12 hours, 1.2 CEUsApr. 26–27, 2010; 9 a.m.–3:30 p.m., St. Helena, California Campus (Greystone), $450, 12 hours, 1.2 CEUs

For any top establishment—from fine dining to familyrestaurant—having a creative, profitable wine program is amust. It’s also a challenge to pull off. Through lecture anddiscussion, you’ll consider the etiquette between buyer andseller and learn to use suppliers most effectively. All thepractical essentials are here too. No restaurant manager orwine buyer should miss this course, in which you will:

•Consider the decisions behind creating an innovative, profitable wine program that underscores your concept andclientele.

•Examine wine lists, reserve lists, by-the-glass programs, and more.

•Study the critical considerations for storage, inventory systems, and POS systems.

•Learn correct wine service and effective methods for stafftraining.

•Explore ways of laying out a wine list, including graphicconsiderations.

•Delve into glassware—types, choices, and considerations forcleaning.

•Learn how to saber a bottle of sparkling wine.

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Way back when, in the early 1990s, the hotel Iwas working for issued me a pager. I wascompletely astounded—I could not believe

they wanted to have constant access to their chef or that itwould really even be possible. It was, in fact, very possibleand the pager would go off every now and again, espe-cially when staff didn’t show up for work or the GMwanted to have my input on an issue. If I wasn’t at home,I would have to hunt for a pay phone to call in from.(Remember pay phones?) At that time, cell phones andcomputers had not yet become ubiquitous in our societyand we certainly didn’t have them in the kitchen.

Technology: Blessing and Challenge Fast forward to 2009. Today when you become the chefof just about any property, along with the keys it’s prettymuch standard to receive a cell phone or handheldcomputer. These devices have already changed the waywe do business. Recently, while I was working as theexecutive chef of a large resort property, I was takingpart in a plate-up and my executive sous chef was run-ning one of the restaurant’s busy lunches. We had justput a new menu in place and one of the dishes wasn’tquite working out. She had an idea of how to changethe garnish for the dish, and sent me a couple of photosover her handheld—one of the dish as we had originallyplanned it and the other with her proposed change. Thelatter was a marked improvement, and we changed thedish on the spot—technology allowed us to fix a prob-lem without having to meet face to face. Increasingly,technology also helps chefs handle day-to-day tasksmore efficiently. We can write menus on property, orderfood, get news and weather updates, manage inventory,take photos of dishes as a visual reference for staff, andstay connected with the entire team.

However, the other side of the technological coin isthat these same devices can be a great distraction toyour team members. Many feel the need to be con-nected at all times, and that means texting, receiving

calls, sending e-mails, and more…all while they’re onthe clock. Establishing a policy requiring phones to beoff and out of sight while working—except duringscheduled breaks in designated break areas—is a goodidea. Since this will likely be an ongoing challenge, it’sbest to lead by example by leaving your personal elec-tronic devices off and in your briefcase.

Getting the Word Out—For Free Because of the widespread acceptance and use of tech-nology in the professional kitchen, the lines betweenour business and social lives are blurring a little bit. Onany given day, you can chat with suppliers, chefs, andothers who you’ve worked with over the years throughFacebook, MySpace, or any of the hundreds of othersocial networking sites. I got into Facebook about sixyears ago because it was a good way to keep track ofmy kids, but I soon discovered that many of my colleagues were on it too. Now everybody I can think of—friends, colleagues, farms, restaurants, foodcorporations—has a page. The American Culinary Fed-eration even got on board with its own social network-ing site called We Are Chefs.

Are you a member of Facebook or other social net-working site? You should be—it’s easy and it’s free. Evenif you’re a less-than-computer-savvy type like me, youcan upload photos, create a blog, and connect withpeople you know—and, in turn, the people they know—with a minimal time commitment. Social networking isgreat for staying in touch with people you’ve workedwith over the years. You can use these sites to run ideasby your peers, e-mail recipes and photos to fellow chefsfor an objective critique, and share your views (or rants,as needed) via your blog. Facebook in particular hasdozens of food-related groups that you can use to inter-face with colleagues, rather than having to go to ameeting that might be far away or held at an inconve-nient time.

The Great Leap Forward

Technology and Social Networking for ChefsBy Howie Velie, C.E.C.


Facebook is also a great way to market yourself andyour business. You can voice opinions about foodtrends, upload photographs of your food-related work,find a job, do fund-raising for a community organiza-tion you support, and more. The number of food-related businesses and restaurants on Facebook isgrowing rapidly. The French Laundry recently added apage that includes contact information, pictures, andmenus. And even smaller businesses in my area have apage. Gray Horse Farm, purveyor of fresh eggs, milk,and meat, uses Facebook to reach out to its local cus-tomer base in the Clinton Corners, NY area withoutany undue cost. Even not-for-profits like the ASPCAhave a presence on Facebook, which is a great vehiclefor them to touch many people without having to dipinto their advertising budgets. It’s all about getting theword out there, and Facebook broadcasts the word farand wide.

Staying Connected, for Business and PleasureHere are a few examples of how some fellow chefs andI use the Internet and social networking:

• My friend Beth Cantor, who is a human resourcesguru with Hyatt Hotels, has a Facebook page for thehotel’s HR Department. Many Hyatt locations as wellas other hotel companies and individual hotel proper-ties have a page for interacting with guests, travelagents, and prospective employees.

• I get regular postings from a placement service forchefs, www.chefs-jobs.com.

• I use the www.stumbleupon.com andwww.gigachef.com sites to get industry-related news sent directly to my Facebook page.

• On WeAreChefs.com, I recently got re-connectedwith some chefs I had worked with years ago inWashington, DC. One of my friends and colleagues,

Chef David Ivey-Soto, started the process. He usedFacebook to link with the We Are Chefs site and runfor an ACF national office. Because of that, I was ableto connect with many former colleagues and chefsthrough We Are Chefs and now interact with themvia both social networking sites.

• Chef Michael Pardus from the CIA’s Hyde Park cam-pus told me about a blog that his friend MichaelRuhlman writes. Via the blog, I was able to contactMichael Ruhlman on Facebook and talk to himabout his new book, Ratios, which has great relevanceto the ratios-based Skill Development classes I’mteaching!

• A foodie friend out in Seattle stays in touch with col-leagues using Facebook from his BlackBerry (he does-n’t even own a computer). I can get updates from himon current food trends and new restaurants as I planfor a trip to the Pacific Northwest this summer.

• I even used the contacts I made through social net-working sites to land my current position on the CIAfaculty. I sent a message to a colleague in Virginia toask him for a professional reference. He just hap-pened to be on campus at the time taking a class andhe was able to give an in-person reference on mybehalf.

We’ve come a long way from pagers and pay phones.I’m a big fan of technology and social networking;they’ve really made a difference for me. So don’t justthink about getting connected online—take the leap!

Howie Velie is a lecturing instructor in culinary arts at theCIA and holds the Certified Executive Chef credential fromthe American Culinary Federation.

Check out Chef Velie’s faves: www.facebook.comwww.myspace.comwww.acfchefs.org

www.wearechefs.comwww.gigachef.com

www.flickr.comwww.stumbleupon.com

www.twitter.com

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MENUMASTERS ONLINE PROGRAMS

Menu Research and Development for Today’sProfessional Menu successes—and failures—create system-wide impact

in today’s multi-unit foodservice world. Risk and complex-

ity scale rapidly against a backdrop of shifting consumer

needs, heightened competition, and operational logistics.

With so much at stake, today’s menus must be engineered

through a formal, ongoing, all-inclusive process.

Working with foodservice segment leaders, the CIA has

developed the first and only industry standard for menu

research and development; an online educational opportu-

nity for foodservice and hospitality professionals. Through

its programming, the MenuMasters® Center teaches the

strategy and tactics of “process collaboration” among the

many professionals who plan, market, buy, sell, create,

execute, engineer, source, package, and deliver a foodser-

vice brand.

A single collaborative cycle begins with assessing a cus-

tomer need and ends with delivery of a standardized

plate presentation. In between, team members shepherd

that need through six distinct steps, each of which

depends on cross-discipline participation and understand-

ing. Inside the Center’s Web-accessed “creative class-

room”—featuring live interaction among students and

faculty—each team member will learn the sensibilities of

the other disciplines as well as enriching his or her own.

Marketing and Consumer Behavior in Menu R&D

January 11, 2010; $895

Explore basic marketing concepts, theories, and best prac-tices as they apply to menu research and development. Thiscourse examines the role of marketing and the specificmarketing activities that occur at each stage of the process.Topics include:

•Language and culture

•The brand—marketing program/menu

•The consumer—target audience and segmentation/lifestyleneeds

•Challenges in delivering the marketing program to the consumer—defining strategies and executing to fulfill those strategies

Operational Strategies of Menu R&D

Visit www.ciaprochef.com/menumasters for upcoming dates and pricing.

Build your knowledge of front-line operational logistics andfood delivery systems. You’ll examine the factors relevant tomenu research and development and the specific activitiesat each stage of the process. Topics include:


•Understanding the end user

•Unit capabilities

•Food security

•Using data—forecasting

•Using labor resources

•Sourcing ingredients

•Training and implementation

•Equipment and technology

•Finance basics

•Food prepared “to go”

•Gold standard commercialization

•Franchise issues

The Culinary Art of Menu R&D


Gain a better understanding of the role of the culinary artsand foodservice professionals in a multidisciplinary new-product development process as well as the culinary skillsrequired for success. You’ll study topics that include:


•Culinary fundamentals

•Practical experience

•Physiology of taste

•History and future of food trends in foodservice—case studies

•Creativity, and how it is incorporated

•Nutrition

•Presentation skills

Food Science and Technology Applications in Menu R&D


Get an introduction to the basic principles of food scienceand the critical role they play in menu research and devel-opment. You’ll explore topics such as:


•Food chemistry

•Food microbiology

•Food processing basics—physics/engineering

•Nutrition

•Sensory scienceFor more information or to register, visitwww.ciaprochef.com/menumasters

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Proven Techniques, Invaluable TrainingSTART INCREASING YOUR BOTTOM LINE TODAY!

WHY CHOOSE PROCHEF TRAINING MATERIALS?

Because The Culinary Institute of America is the source for

in-depth culinary, baking and pastry, and front-of-the-house

training materials, including:

•Textbooks and Workbooks

•DVDs

•Foodservice Learning Solutions Training Guides

•Downloadable Educator Lesson Plans, Menu SolutionsCookbooks, Management Case Studies, and Training Reinforcement Guides

•Podcast Training

PRO CHEF ESSENTIALS

PROCHEF® TRAINING ON DEMANDNew technology has revolutionized professional training—and now the CIA is bringing you even more convenienteducation offerings designed to keep you and your staff upto speed.

PROCHEF PODCAST TRAINING—GET TRAININGWHERE AND WHEN YOU WANT, RIGHT ON YOUR IPODMost people think of their portable media player as strictlyan entertainment device. Now with the CIA’s ProChef Pod-cast training, you can take your iPod, Zune, or other playerto the next level and put it to work in your foodserviceoperation.

ProChef Podcast training allows not only training on the go,but also the ability to train live in the kitchen or on thefloor, rather than in a classroom.

•Basic Kitchen Preparation—Learn techniques guaranteed toimprove skills and increase production.

•Exceeding Expectations—Pick up service tips and tech-niques to keep your customers coming back.

•The Healthy Palate—Discover how to prepare food that isboth healthy and flavorful.

•Bread and Baker—Apply the vast knowledge of ProfessorCalvel, a bread baker and educator for more than 60 years.

Get your staff excited about training—check out our ProChefPodcast training today! For more information, visitwww.ciaprochef.com/fbi/podcasts.html.

NEW! PROCHEF ESSENTIALS TRAINING—GIVEYOUR EMPLOYEES A COMPETITIVE ADVANTAGEThe CIA’s new ProChef Essentials training packages

offer the tools you need to enrich your staff members’

business, culinary, and baking and pastry expertise.

With ProChef Essentials, you’ll build a team of skilled

employees who will make your operation more suc-

cessful and make you a better manager. Choose from:

• ProChef Culinary Essentials: Give your staff the solid

foundation of knowledge and fundamental cooking

skills required in today’s competitive industry.

• ProChef Baking and Pastry Essentials: Learn

detailed methods and creative design concepts for

preparing luscious pastries, baked goods, and spectac-

ular sugar and chocolate showpieces that your cus-

tomers will long remember.

• ProChef Front-of-the-House and Management

Essentials: Enhance your employees’ command of

front-of-the-house skills and knowledge so they can

make the best possible impression on your customers.

For all the details, including pricing information, visit

www.ciaprochef.com/fbi/packages.html.

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TRAINING MATERIALS

CULINARY SKILL DEVELOPMENT

BASIC KITCHEN PREPARATION DVD $99.95Available in English or English with Spanish subtitles

All chefs can benefit from improving their skills andincreasing their production—and in this DVD, you’ll learn30 fundamental culinary techniques guaranteed to help youdo both. Basic Kitchen Preparation brings you both tradi-tional and contemporary methods straight from the class-rooms and kitchens of the CIA, including:

•Vegetable Preparation—dicing and chopping, garlic andshallot roasting, and techniques using tomatoes, mush-rooms, peppers, chiles, herbs, artichokes, and asparagus

•Flavor Enhancers—mirepoix and matignon, bouquet garniand sachet d’epices, brines, barbecue, marinades, dry rubs,and clarifying butter

• Ingredient Preparation and Handling—whipping cream andegg whites, rehydrating beans and fruits, folding, tempering,and pan-toasting

BASIC KITCHEN PREPARATION LEARNING SOLUTIONS DVD and CD-ROM $150

This learning solutions package contains the 30 fundamen-tal culinary techniques from our DVD along with a CDcontaining pre- and post-evaluation tests, outlined learningobjectives, and module instructions for each session.

THE BASICS OF SAUCE MAKING DVD $99.95

One of the most basic of cooking fundamentals is the cre-ation of sauces. The Basics of Sauce Making will give youthe solid foundation knowledge and skills in this criticalsegment of the culinary arts. The DVD covers brown,white, emulsion, and tomato sauces.

THE BASICS OF SAUCE MAKING LEARNING SOLUTIONSDVD and CD-ROM $250

This extended food service learning solutions package com-bines the training information in our Basics of Sauce MakingDVD—Brown, White, Tomato, and Emulsion Sauces—alongwith a CD containing pre- and post-evaluation tests, out-lined learning objectives, and module instructions for eachsession.

GARDE MANGERDVD $99.95

Composed SaladsContrasting colors, flavors, texture, heights, and tempera-ture all play a role in the arrangement of a composed salad.During this segment you will:

•Practice techniques for preparing and presenting severalkinds of composed salads.

•Receive tips for developing your own creations.

CondimentsCondiments are the “workhorse” of garde manger—tart,spicy, or pungent, these items boost the flavor of any dish.In this segment, you will:

•Learn the basic recipes for the five most commonly usedcondiments—mustard, ketchup, chutney, relish, and pickles.

•Explore variations on these recipes.

•Discover effective ways to use condiments in hors d’oeuvreand appetizers.

Presenting Appetizers and Hors d’OeuvreIn this essential training companion for anyone who han-dles garde manger functions, you will:

•Discover the elegance of the first course.

•Study the key elements of successful appetizers—ingredientselection, presentation, and plating and service techniques.

GARDE MANGER LEARNING SOLUTIONSDVD and CD-ROM $150

This resourceful foodservice learning solutions packagecontains information from our Garde Manger DVD series—Composed Salads, Presenting Appetizers and Horsd’Oeuvre, and Condiments—along with a CD containingpre- and post-evaluation tests, outlined learning objectives,and module instructions for each session.

CULINARY KNIFE KNOWLEDGE SERIES

Knife CareDVD $99.95

Learn the essential knowledge for proper knife handlingand care, including:

•Specialty Knives—edge types, cutting surfaces, overview ofrelated tools

•Safe Knife Handling and Storage

•Sharpening/Honing—learn the secrets from CIA chefs

•Sanitation: A Clean Edge—cleaning and sanitizing knives

Knife SkillsDVD $99.95

Maximize profitability and yield through an increasedknowledge of knife skills. Discover the fundamental tech-niques and money-saving procedures, including:

•The Guiding Hand—learn the different holding styles

• Vegetable Cuts—long, diced, shaped, and decorative

•Fabrication—meat, fish, shellfish, and poultry

•Knife Care Review—sharpening, sanitation, and types of knives

SPECIAL! CULINARY KNIFE KNOWLEDGE DVDSERIES DISCOUNTBuy the two-part DVD series (Knife Care and Knife

Skills) at a discounted price. Only $180 (a $20 savings!).

CULINARY KNIFE KNOWLEDGE LEARNING SOLUTIONSDVD and CD-ROM $250

This foodservice learning solutions package combines thefundamental training information from our two DVDs—Knife Care and Knife Skills— along with a CD containingpre- and post-evaluation tests, outlined learning objectives,and module instructions for each session.

THE KNIFE SKILLS SERIES TOOL KIT CD-ROM $24.95

Tools, large and small, are what make it possible for a chefto do the job well, and mastering knife skills is one of thehallmarks of a professional culinarian. Learning to handleknives with proper care and respect is a crucial part of culi-nary training.

The tool kit CD contains the following:

•Knife Knowledge

•Knife Skills

•Fabrication

COOKING METHODS SERIES

Dry Heat Methods—Volume 1DVD $99.95

Grilling

•Discover proper selection and preparation of foods for the grill.

•Learn the techniques for grilling vegetables and meat.

•Menu options for this technique include grilled vegetablesand grilled lamb chops with caramelized garlic sauce.

Broiling

•Study the basics of broiling.

•Examine how to broil both delicate fish and hearty meat.

•Explore various ways to check for doneness.

•Techniques for broiled steak and broiled lemon soleaddress the high heat of broiler rods.

Roasting

•Gain knowledge on the principles of roasting.

•Learn how to create sauces from pan drippings.

•Explore the importance of the resting period.

•Recipes and techniques for this method include roastedchicken and roast beef au jus.

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Baking

•Examine the basics of baking savory items.

•Learn how to select foods for baking.

•Savory menu items included in this section are baked eggswith ratatouille and baked salmon with a smoked salmonand horseradish crust.

Dry Heat Methods—Volume 2DVD $99.95

Sautéing

•Learn the step-by-step process of sautéing.

•Explore the art of finishing, garnishing, glazing, deglazing,and plating a sautéed item.

•Classic sautéed recipes for this technique include veal scallopine marsala and trout meunière.

Pan-Frying

•Explore the basics of pan-frying items ranging from vegeta-bles to meats to poultry.

•Get tips on how to apply proper batters to food for frying.

•Properly coated and pan-fried recipes include pan-fried vegetables and Southern fried chicken.

Deep-Frying

•Study the basics of deep-frying.

•Learn the importance of coating to optimize flavor.

•Tempura vegetables and breaded shrimp present differentmethods of placing food into hot oil.

Stir-Frying

•Discover the proper cooking sequence for stir-fried items.

•Learn the importance of consistency in product size for thiscooking method.

•Stir-fried scallops are demonstrated in this section.

Moist Heat Methods DVD $99.95

Steaming

•Learn how to select and prepare foods for steaming.

•Capitalize on the health benefits of this low-fat technique.

•Beef and pork tamales and red snapper en papillote expandon the basic technique of this cooking method.

Submersion Cooking

•Explore the various methods of submersion cooking.

•Examine how the cooking liquid enhances the flavor of themenu item as well as the sauce.

•Examples include sea bass with watercress sauce, poachedsalmon with dill butter, and corned beef and cabbage.

Braising

•Review the fundamentals of this slow-cooking method.

•Discover seasoning and flavoring techniques.

•Principles of braising are covered with Yankee pot roastand braise romaine.

Stewing

•Review how to select and prepare the equipment for stewing.

•Explore seasoning techniques for stewed dishes.

•Learn how to select the proper cooking liquid for the product.

•The classic veal blanquette is presented in this section.

SPECIAL! COOKING METHODS DVD SERIES DISCOUNTBuy the three-part DVD series (Dry Heat Methods—

Volume 1, Dry Heat Methods—Volume 2, and Moist Heat

Methods) at a discounted price. Only $275 (a $25 savings!).

COOKING METHODS LEARNING SOLUTIONSDVD and CD-ROM $350

This foodservice learning solutions package combines thequintessential training information from our three DVDs(Dry Heat Methods—Volume 1, Dry Heat Methods—Volume 2,and Moist Heat Methods)—along with a CD containing pre-and post-evaluation tests, outlined learning objectives, andmodule instructions for each session.

AMERICAN LAMB MAKES THE PLATE LEARNING SOLUTIONSDVD and CD-ROM $50

American lamb offers a wide range of culinary possibilitiesno matter the foodservice venue. This package will help youto better familiarize your students and/or staff with thisunderutilized protein. You will:

•Learn how to present lamb recipes as an entrée or an appetizer.

•Uncover American lamb’s versatility as an appealing andcost-effective offering in many styles of restaurants.

•Discover how to pair American lamb with all-American side dishes.

Highlights of the accompanying training CD include:

•The classes of lamb, with quality and yield grades

•Portion control and traditional cuts

•A variety of recipes—mustard- & herb-crusted rack of lamb,beer-braised lamb shanks, and many more

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PORK: BEYOND THE CHOP LEARNING SOLUTIONS DVD and CD-ROM $50

Pork is a popular menu item that is used in breakfast, lunch,entrée, and appetizer menus throughout all facets of the food-service industry. This foodservice learning solutions packagewill assist in educating your students and/or staff about thispopular versatile protein. You will:

•Discover the versatility of the “other white meat.”

•Uncover the myths of pork.

•Learn how to use underutilized cuts of pork to lower yourfood costs.

Highlights of the accompanying training CD include:

•What to look for when buying pork

•Understanding the underutilized cuts of pork

•A variety of recipes—pan-smoked pork with mustard arti-choke sauce, pork quesadillas with mango salsa, BBQ porkCuban sandwiches, and many more

EDUCATOR LESSON PLANS If you are a trainer or educator, our foodservice learningsolutions Lesson Plans will give you the information youneed to conduct effective lectures, demonstrations, and tast-ings in your classroom or training sessions:

Educator Lesson Plan 1CD-ROM $49.95

•Olive Oils and Vinegars

•Cooking with Herbs

•Sautéing, Steaming, Poaching, and Smoking

•Exploring Sweeteners and Discovering Cheese


•Dry Heat Methods: Volume 1 (Grilling, Broiling, Roasting,and Baking)

•Dry Heat Methods: Volume 2 (Sautéing, Pan-frying, Deep-frying, and Stir-frying)

•Moist Heat Methods (Steaming, Submersion Cooking, Brais-ing, and Stewing)


•Knife Knowledge

•Knife Skills

•Fabrication

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LS MENU SOLUTIONS COOKBOOKSCD-ROM $24.95

Stay abreast of the industry trends with our menu solutionscookbooks and start sampling menu items from LatinAmerica and the Mediterranean.

•Latin American Seafood Cooking: From Mexico to theCaribbean

•Small Dishes, Big Flavors: Great Tastes from the Mediter-ranean

FOODSERVICE MANAGEMENT

RESTAURANT ECONOMICS—UNDERSTANDING“THE BUSINESS OF RESTAURANTS”DVD $99.95

Presented by Gregory X. Norkus of Cornell University’sSchool of Hotel Administration, in conjunction with theCIA, this DVD focuses on the interplay among marketing,operations, and finance and the people who support them—management, guests, and owners. You will:

•Examine the fundamentals of restaurant economics.

•Learn how to read, interpret, and prepare financial statements.

•Understand how to measure and communicate the finan-cial condition of a restaurant.

•Discover how to drive a well-executed business plan.

RECIPE COSTING...THE BOTTOM LINEDVD $49.95

Uncover the secrets of controlling food costs as you learnhow to:

•Price menu items and perform yield testing to determinetotal recipe cost.

•Establish standard recipes and portion sizes.

•Assess weight vs. volume, cost per unit, and edible portionquantity.

FOODSERVICE MANAGEMENT CASE STUDIES CD-ROM $24.95

Heighten your return on investment and start conductingmore effective meetings that will enhance your bottom-lineresults, as you study cases such as those of:

•City Centre Plaza Hotel

•Greenhill Country Club

•Restaurant à la Mode

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FRONT OF THE HOUSE

EXCEEDING EXPECTATIONS: SERVICE TIPS & TECHNIQUES TO KEEP YOUR CUSTOMERS COMING BACK DVD $99.95

This DVD provides a comprehensive lesson in the princi-ples, standards, and practices that define outstanding ser-vice. Whether you operate a fine-dining, café, casual, orfamily-style restaurant, your wait staff will benefit fromExceeding Expectations. Lessons include:

•Table Setting and Hospitality Basics

•Tray Handling and Beverage Service

•Taking Reservations and the Pre-meal Meeting

•Seating, Order Taking, Service, and Clearing

•Dessert Orders and Check Handling

•Dining Room Safety, Sanitation, and Personal Hygiene

WINE SERVICE FOR WAIT STAFFDVD $49.95

A server with the confidence and knowledge to encouragewine sales is an asset to any foodservice operation. The tipsand techniques covered in Wine Service for Wait Staff willhelp boost your front-of-the-house staff’s confidence, polishtheir upselling skills, and, most important, increase your bot-tom line.

During this DVD, your staff will:

•Learn the proper way to open, present, and serve red,white, and sparkling wines.

•Examine the process for properly decanting red wine.

•Discover the way to retrieve a broken or pushed-in corkfrom a bottle.

•Gain an understanding of the “quadrant system” method offood and wine pairing.

•Learn the techniques for serving cheese tableside.

BACK- & FRONT-OF-THE-HOUSE TRAINING TOOLSCD-ROM $49.95

Implement our back- & front-of-the-house training to estab-lish and maintain cost-controls, and create service standardsfor improved customer satisfaction. Includes:

•The Challenging Guest

•Front-of-the-House Sanitation

•Wine Service

•Kitchen Calculations

• Improving Your Bottom Line Through Upselling

THE PERFECT MATCH: WINE AND FOODDVD $49.95

Using three different settings—fine dining, bistro, and patio—to emphasize the important role wine plays in the diningexperience, this DVD gives you the opportunity to:

•Study contrasting or complementary flavors, textures, andintensity.

•Discover the basics for guiding customers in making theperfect match of food with wine.

•Receive clear instruction on wine service.

•Learn the techniques for opening still and sparkling wines,the art of decanting wines, proper serving temperatures,and selection of appropriate glassware for wine service.

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TECHNIQUES OF HEALTHY COOKING

THE HEALTHY PALATEDVD $99.95

The chefs, nutritionists, and researchers at the CIA take afresh look at how to prepare food that is both healthy andflavorful. The Healthy Palate combines information fromthe Harvard School of Public Health, the USDA, and theMediterranean diet. Specific topics include:

•The Engine—Find out how the body uses food as fuel.

•Phytonutrients and You—Discover the sources, uses, andsubstitutions of phytonutrients.

•Good Fat, Bad Fat—Explore monosaturated, polysaturated,and trans-saturated fats.

•Carbohydrates & Grains—Study carbohydrates sources andgrain substitutions.

•Where’s Protein?—Uncover the various sources of protein.

•Successful Solutions—View “healthy” menu options right offthe menus of successful restaurants.

The Healthy Palate also includes cooking demonstrationsfor the following topics—Healthy Beginnings, BeyondBrown Rice, Beyond Sauté, and Fruit and Beyond.

BAKING AND PASTRY

CHOCOLATE DECORATION TECHNIQUES WITH EWALD NOTTERDVD $49.95

In part one of this DVD, Chef Notter teaches you the fun-damentals of chocolate work, bringing all the informationand techniques together as he:

•Explains how chocolate is manufactured and tempered.

•Demonstrates the basics of spraying, cutting out shapes,and using plastic molds and transfer sheets.

•Creates bunnies and chicks, a swan, and Valentine andChristmas displays.

Stretch your creativity and build on the techniques youexplored in part one. In part two, Chef Notter teaches youhow to:

•Make chocolate shavings, curls, and cigarettes.

•Pipe chocolate to make decorative filigrees and ornaments.

•Create several fanciful chocolate pieces-an owl, a rooster,and a hat.

SUGAR DECORATION TECHNIQUES WITH EWALD NOTTERDVD $49.95

The most stunning showpieces and creations start withbasic sugar technique. In the first segment of this two-partDVD, Chef Notter teaches you the proper way to:

•Boil sugar to prepare it for handling.

•Cast, pull, and pour sugar into a Valentine heart, an Easterdisplay, and a variety of flower displays.

And, in part two you will:

•Learn how to blow sugar and add color and embellish-ments to your sugar pieces.

•Store and transport finished works.

•Design and create centerpieces.

NEW! GLUTEN-FREE BAKING DVD $24.95

In this companion to Gluten-Free Baking (page 91), CIAChef Richard Coppedge shows you how to employ his fiveunique flour blends to create delicious gluten-free bakedgoods. Highlights of the DVD include flour-blend handlingand storage, thickening soups and sauces using gluten-freeroux, and step-by-step instructions for preparing moltenlava cakes, 1-2-3 cookie dough, pizza crust, pancakes, piedough, and bagels.

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THE BASIC STEPS OF BAKING BREAD AND LAMINATING DOUGHDVD $49.95

You too can produce your own high-quality breads andpastries in this two-part series featuring fundamental bakingtechniques. In the first part of this DVD, you will:

•Study the 12 steps of bread baking.

•Examine ingredients and equipment needed for leandoughs.

•Learn the straight-dough mixing method for lean dough.

•Discover shaping and scoring techniques for a variety ofbreads, including round loaves, baguettes, pan bread, anddinner rolls.

In part two, you will:

•Learn the proper techniques, key ingredients, and formulasused in producing laminated doughs.

•Discover mixing, rolling, and shaping methods for creatinga selection of laminated products, including turnovers andbouchées.

•Find out how to evaluate quality in your finished bakedgoods.

MERINGUE, VANILLA SAUCE, AND PASTRY CREAMDVD $49.95

Egg whites can be beaten to a foam to use as a leavener orlightener. Meringues are made by incorporating enoughsugar to both stabilize and sweeten the foam. In this DVD,you will:

•Explore the techniques and preferred methods for creatingcommon, Swiss-style, and Italian-style meringue.

•Learn both classic uses of meringue as well as innovativepresentations.

•Gain helpful tips on producing, storing, and evaluating thisfundamental component of the professional baker’s art.

The difference between a plain baked item and a fancypastry often relies on the presence of an icing or filling, or asauce or a glaze. In this section you will:

•Explore the techniques and basic recipes for these staplesof fine pastries.

•Learn the quality standards for evaluating vanilla sauce andpastry cream.

CAPTIVATING CONFECTIONS SERIES

Filled ChocolatesDVD $75

•Discover the proper way to melt, temper, handle, mold, anddecorate chocolates.

•Explore the artistry of piping, filling, and sealing chocolates.

•Learn to create high-quality chocolates.

Hand-Formed ChocolatesDVD $75

•Learn the art of preparing cream ganache and butterganache.

•Discover the finer points of working with chocolate and all the steps in making truffles, as well as knackerli androchers.

Brittles & MoreDVD $75

•Create a variety of liquid, soft, and firm candies such ascaramels, nut brittles, dragées, and fondant.

•Develop useful candy-making techniques and methods.

All DVDs in the Captivating Confections Series contain:

Recipes

Each individual DVD combines the recipes included oneach part of the series, plus an additional bonus recipe foregg ganache.

One-on-One with the Chefs

Go behind the scenes and obtain even more knowledge on tempering, molding, blushing, drizzling, and prepar-ing cherry-filled chocolates with extended lessons from the chefs.

CIA Chef Interviews

Get an insider’s view of the world of confections throughin-depth interviews with CIA baking and pastry instructors.

SPECIAL! CAPTIVATING CONFECTIONS DVDSERIES DISCOUNTPurchase the three-part DVD series (Filled Chocolates,

Hand-Formed Chocolates, and Brittles & More) at a

discounted price of $200 (a $25 savings)!

CAPTIVATING CONFECTIONS LEARNING SOLUTIONSDVD and CD-ROM $250

This innovative, comprehensive foodservice learning solu-tions package combines the information contained in ourexisting DVD series—Filled Chocolates, Hand-FormedChocolates, and Brittles & More—along with a CD contain-ing pre- and post-evaluation tests, outlined learning objec-tives, and module instructions for each session.

Frozen Desserts Hardcover $60

Frozen desserts have long been a key part of every pastrychef’s repertoire, and recent innovations such as the Pacojethave expanded today’s frozen dessert options. Offeringcomprehensive coverage of ingredients, theory, techniques,and formulas, this unprecedented guide explains how toproduce the full range of today’s frozen desserts using bothclassic and modern methods.

Illustrated throughout with 125 striking full-color pho-tographs, Frozen Desserts provides a thorough foundation inevery aspect of frozen dessert making. From yuzu sorbetwith cotton candy and black sesame seeds to frozen pralineparfait with hazelnut mascarpone gâteau, these stellar cre-ations exemplify the range of frozen dessert possibilitiesavailable today.

Catering—A Guide to Managing a Successful Business Operation Hardcover $45

This invaluable reference provides all the information cater-ers and would-be caterers need to set up and run a success-ful catering operation. From launching the business,establishing pricing, setting up a kitchen, staffing, and mar-keting to planning events, organizing service, preparingfood, managing the dining room and beverages, developingmenus, and troubleshooting problems, Catering providesdetailed guidance on every aspect of the business. Sup-ported by more than 50 photographs and 30 illustrations,this must-have guide is perfect for anyone who wants to suc-ceed in the highly competitive world of catering—one of thefastest-growing segments of the restaurant industry.

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TEXTBOOKS FROM THE CULINARYINSTITUTE OF AMERICA

Kitchen Pro Series: Guide to Meat Identification, Fabrication, and UtilizationHardcover $74.95

In this user-friendly, full-color text, CIA Chef ThomasSchneller provides a close examination and explanation ofthe craft of butchery. This definitive guide offers:

•Practical information on purchasing and fabricating beef,pork, veal, lamb, game, and exotic meats

•Helpful storage information

•Basic preparation methods and recipes to give professionaland home chefs the information they need to produce well-primed cuts of meat

Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and UtilizationHardcover $74.95

Throughout this lavishly illustrated text, The Culinary Insti-tute of America’s Chef Mark Ainsworth offers professionaland home chefs a satisfying alternative to meat by educat-ing them about:

•Purchasing and properly fabricating fish and shellfish

•Basic preparation skills and storage tips for the fish kitchen

•Using the recipes included to prepare healthy and deliciousfish and seafood dishes

WineWiseHardcover $29.95

WineWise gives you the knowledge and confidence youneed to get more enjoyment out of wine. It shows you howto get past conventional wisdom and wine snobbery,broaden your wine horizons, and find delicious, affordablypriced bottles that make everyday meals more pleasurable.

The book is peppered with tips and advice that you’ll findnowhere else—surprising insights that encourage you to stepoff the beaten path and explore all that the world of wine hasto offer. To help you in your journey, the authors offer theirown personal lists of great “WineWise” bargains—more than650 mostly $15-and-under bottles from around the world.With this cornucopia of terrific choices and savvy guidance,WineWise gives you everything you need to boost your wineIQ and get more pleasure out of every bottle you drink.


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SGluten-Free Baking with The Culinary Institute ofAmericaPaperback $18.95

In past years, people with gluten sensitivities had to give uptheir favorite wheat-based foods like cinnamon buns,French bread, pizza, and bagels. But thanks to the CIA’sChef Richard Coppedge, that’s no longer the case. Thisbook and the companion DVD (page 88) show people withceliac disease and gluten sensitivities—as well as profession-als who want to offer baked goods to customers living agluten-free lifestyle—how to bake classic favorites using alter-natives to gluten.

Features include Chef Coppedge’s five gluten-free flourblends, tips on working with and storing gluten-free bakedgoods, and more than 125 recipes.

Culinary FundamentalsProduced by the American Culinary Federation, with text and recipes provided by the CIA.Hardcover $80

Culinary Fundamentals is a tool that students can usethroughout their culinary education and certification, as wellas their career. From the objectives and key terms introduc-ing each chapter to the activities and recipes that round itout, the book is organized to highlight and explain thebasic competencies of a professional cook or chef.

Culinary Math, Third EditionSoftcover $35

Discover proven methods for understanding foodservicemath and using it appropriately. Shows how to:

•Calculate yield percentage.

•Determine costs, edible portion costs, and recipe costs.

•Find out the amount of a product needed for a par-ticular use.

•Carry out conversions for purchasing and food costing.

•Understand and use kitchen ratios.

•Convert U.S. measures and metric units.

At Your Service: A Hands-on Guide to the Professional Dining RoomPaperback $29.95

At Your Service is a guide foodservice professionals can relyon to help them develop and improve hospitality and ser-vice, and achieve exceptional results in mid- and upscaledining establishments. Through lively and engaging discus-sions, readers will learn the ins and outs of running a suc-cessful front-of-the-house operation: taking reservations andgreeting guests, basic service, table-side service, beverageservice, and building and maintaining a good relationshipbetween the front and back of the house staff. Real-life situa-tions and industry anecdotes also cover potential problemsand challenges that all restaurants are sure to face.

Baking and Pastry: Mastering the Art and Craft, 2nd Edition Hardcover $70

This latest edition of Baking and Pastry is an essentialresource for anyone who wants to create professional-cal-iber baked goods and desserts. The text offers:

•Detailed instructions on basic techniques along with 625standout recipes, from yeast breads and custards to frozendesserts, pies, cakes, and chocolates and confections.

•Color photographs and illustrations—more than half ofwhich are all-new

•New step-by-step methods for core baking techniques

•Expanded coverage of vegan and kosher baking, petit foursand other mini desserts, plated desserts, decorating princi-ples and techniques, and wedding cakes

Chocolates & Confections: Formula, Theory, and Technique for the Artisan ConfectionerHardcover $65

Chocolate and candy making is undergoing a renaissancein public awareness and status. This comprehensive bookcombines artisan confectionery techniques with accessibleexplanations of the theory and science, as well as formulasfor use in production. Fundamental information for theconfectioner includes ingredient function and use, chocolateprocessing, and artisan production techniques. The bookcontains 140 formulas and variations for beautiful confec-tions, including dairy-based centers, crystalline and non-crystalline sugar confections, jellies, and nut center andaerated confections.

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S In the Hands of a Chef: The Professional Chef’s®

Guide to Essential Kitchen ToolsSoftcover $24.95

What are the essential knives that cooks must own, andwhat are the proper techniques for using them? And howdo cooks make the most of other tools, such as peelers, pit-ters, and Parisienne scoops? This reference provides theanswers. Illustrated throughout with more than 100 pho-tographs, the text offers a complete course in knife skills aswell as guidance on using a wide array of other kitchentools and gadgets. It also features advice from real-worldchefs on choosing, using, and caring for knives, as well asdetailed cutting techniques for all kinds of foods.

The Professional Chef’s® Techniques of Healthy Cooking, Third EditionHardcover $65

This completely updated guide to healthy cooking is indis-pensable in today’s health-conscious world. Drawing on thelatest dietary guidelines, the book provides detailed nutri-tion information and more than 400 delicious, healthyrecipes, including 100 that are brand new to this edition.Throughout, nearly 150 vibrant, all-new color photographsshowcase finished dishes and illustrate techniques andequipment.

Remarkable Service: A Guide to Winning and KeepingCustomers for Servers, Managers, and RestaurantOwners, 2nd EditionPaperback $29.95

As competition for customers is constantly increasing, con-temporary restaurants must distinguish themselves by offer-ing consistent, high-quality service. This second edition ofthe most comprehensive guide to service and hospitality onthe market explores:

•How to address the service needs of a wide range of diningestablishments, from casual and outdoor dining to upscalerestaurants and catering operations

•Training and hiring staff, preparation for service, front-doorhospitality, and money handling

•Styles of modern table service, the relationship between thefront and back of the house, and much more

Exploring Wine, Second EditionHardcover $60

This definitive text from CIA wine instructors will demys-tify the world of wine for you. With this book, you will:

•Examine the business of wine—purchasing, storing, devel-oping a wine list, and service.

•Explore the process of making wine.

•Discover the major wine-producing regions of the world.

•Learn the most appealing wine and food pairings.

Exploring Wine Instructor’s ManualSoftcover $22.50

This companion to Exploring Wine includes: lecture out-lines, critical-thinking problems, and words of wisdom.

Garde Manger: The Art and Craft of the Cold Kitchen, Third EditionHardcover $70

Garde Manger has been thoroughly revised to reflect the lat-est trends, techniques, and flavors, including new informa-tion on topics such as brining ratios, fermented sausages,micro greens, artisanal American cheeses, tapas menus,“action” buffet stations, and ice carving. With more than540 recipes—including 100 created new for this edition—andmore than 340 all-new photographs illustrating step-by-steptechniques and finished dishes, it’s an indispensable refer-ence for culinary students and working chefs everywhere.

The Professional Chef®, 8th EditionHardcover $70

The Professional Chef® includes essential information onnutrition, food and kitchen safety, and tools and ingredients,as well as more than 640 classic and contemporary recipesplus variations. An unrivaled reference and source of inspi-ration for the serious cook, this newest edition includes:

•More than 130 basic recipe formulas that illustrate funda-mental techniques and guide cooks clearly through everystep, from mise en place to finished dishes

•Nearly 650 all-new, full-color photographs of fresh foodproducts, step-by-step techniques, and plated dishes takenby award-winning photographer Ben Fink

•An exploration of the culinary traditions of the Americas,Asia, and Europe, with full-color photographs of com-monly used ingredients and maps of all the regions

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Inspire your customers to spend a little bit more eachtime they visit by adding a new selection of breadsand desserts to your menu, such as these from our

newly released second edition of Baking and Pastry: Mastering the Art and Craft.

GRISSINIMakes 8 pounds, 8 ounces5 pounds high-gluten flour

11⁄4 ounces instant dry yeast

36 fluid ounces milk, room temperature

12 ounces butter, soft

3 ounces olive oil

2 ounces salt

11⁄2 ounces malt syrup

Olive oil, for brushing (as needed)

Optional garnishes: coarse salt, poppy seeds, sesame seeds

(as needed)

Combine the flour and yeast; set aside. In a mixer, add milk,butter, olive oil, salt, and malt and then add the flour andyeast. Mix on low speed with the dough hook attachment for4 minutes and on medium speed for 3 minutes. The doughshould be very stiff. Let the dough rest for 15 minutes.

Bulk ferment the dough until nearly doubled, about 30 minutes.

Line sheet pans with parchment paper.

Using a rolling pin, roll the dough into rectangles 12 incheslong and the width of the rollers on a pasta machine.

Starting with the rollers at the widest opening and resettingthem to the next setting after each complete pass, roll thedough through the pasta machine until it is the desired thick-ness, about 1⁄4 inch or setting number 5 on most pastamachines. Trim one short edge to even it; this is the edgethat should be fed into the pasta machine.

Using the fettuccine cutter attachment or by hand, cut thedough lengthwise into strips 1⁄4 inch wide. Lay the stripscrosswise on the parchment-lined sheet pans, making surethey do not touch. Brush the strips lightly with olive oil.

Proof, covered, until the dough rises slightly, about 30 min-utes. Brush the grissini lightly with olive oil and scatter withsalt and any optional garnishes.

Bake in a 360-degree F convection oven until the grissini aregolden brown, 8 to 12 minutes. Cool completely on racks.

Note: In the first step, just after mixing, you may add inclu-sions such as cheese, sun-dried tomatoes, herbs, or roastedgarlic. Just make sure any inclusions are finely chopped.

Increase Your GuestCheck AverageTempting Breads and Desserts CanGive Your Business a Boost


APPLE STRUDELMakes 2 strudels; 24 servings5 pounds Granny Smith apples

4 ounces raisins

8 ounces Cinnamon Sugar (recipe follows)

6 ounces dried bread crumbs

8 ounces butter, melted

1 pound, 12 ounces Strudel Dough (recipe follows)

Peel and core the apples. Cut into slices 1⁄4-inch thick andtoss with the raisins and cinnamon sugar.

Toss the bread crumbs with 2 ounces of the butter.

Cover a work surface with a large linen cloth and dust thecloth with bread flour. Divide the dough in half, set one portion aside, and cover. Roll the other portion into a rectan-gle measuring 12 by 18 inches on the floured cloth and letthe dough relax for 15 minutes, covered or buttered to pre-vent drying.

To stretch the dough, work with two people on oppositesides of the table. Place your hands under the dough andbegin to lift and stretch it from the center out. Continuestretching until the dough is very thin and almost transparent.

Brush the dough with 4 ounces of the remaining melted but-ter. Sprinkle half the bread crumbs evenly over the entire sur-face of the stretched dough and then place half of the slicedapples in a strip along one of the edges of the dough. Rollup the dough, starting by lifting up one edge of the linen,then continuing to use the linen to help you roll so that thepastry forms a tight log. Transfer the strudel to a sheet panand repeat with the remaining dough and filling.

Brush the tops of the strudels with the rest of the meltedbutter. Vent the tops of the strudels by making a 1-inch cutin the dough at 2-inch intervals.

Bake at 350 degrees F until light golden brown, about 25minutes. Serve immediately.

CINNAMON SUGARMakes 9 ounces 8 ounces sugar

1 ounce ground cinnamon

Blend the sugar and cinnamon until fully combined. Store inan airtight container at room temperature.

STRUDEL DOUGHMakes 1 pound, 12 ounces 1 pound bread flour

11⁄2 teaspoon salt

13 fluid ounces water

21⁄2 ounces vegetable oil

Vegetable oil, for coating (as needed)

Sift together the flour and salt. Transfer to the mixer. Add thewater and oil and blend on low speed using a dough hookattachment until just blended. Mix on high speed until thedough is smooth, satiny, and very elastic, about 10 minutes.

Turn out the dough onto a work surface and gather it into aball. Rub it with oil and wrap in plastic wrap. Let the doughrest at room temperature for 1 hour, or refrigerate itovernight before using. Allow the dough to come to roomtemperature before stretching.

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November 12-14, 2009

Frontiers of Flavor

12th Annual Worlds of Flavor®

International Conference & FestivalThe Culinary Institute of America at Greystone | Napa Valley, CA

Discover the Fast Casual, Slow Savory, and “Big Value”Culinary Traditions of Asia, the Mediterranean, and Latin America

Register today: 1-800-888-7850www.ciaprochef.com/wof2009

More than 60 presenters from around the world, including:

Paul Bartolotta, Las Vegas | Rick Bayless, Chicago | Musa Dagdeviren, IstanbulCarmen Degollado, Mexico City | Mourad Lahlou, San Francisco | Masaharu Morimoto, New York City

Charles Phan, San Francisco | Suvir Saran, New York City | K. F. Seetoh, Singapore

and many more from Vietnam, Thailand, India, Peru, Spain, Greece, Italy, and other food cultures

WorldComfort Food

Street Food

HOW TO REGISTER FOR COURSES

BY PHONE: Call 1-800-888-7850 or 845-452-2230 during

business hours (8 a.m.–6 p.m. EST). Please have your com-

pleted registration form and gift certificate or credit card

information ready when you call. We accept Visa, Master-

Card, American Express, and Discover.

BY MAIL: Send your completed registration form and your

credit card information, check, or money order payable to

The Culinary Institute of America to:

Accounts Receivable, The Culinary Institute of America

1946 Campus Drive, Hyde Park, NY 12538-1499

BY FAX: Fax your completed registration form and credit

card information to 845-451-1078. Be sure to include your

completed registration form specifying title(s) of course(s),

date(s), and tuition. Classes fill up quickly, so be sure to reg-

ister early. Also include housing and uniform information.

VIA THE INTERNET: Log on to our Web site at

www.ciaprochef.com to register for any of our programs.

WEB REGISTRATION DISCOUNTThe CIA is proud to offer a Web Registration Policy. Available to

participants seeking professional development courses, this

exciting offer grants a 10% discount when registering on our

Web site at www.ciaprochef.com. Please note that this discount

does not apply to Professional Wine Studies courses.

COURSE CANCELLATIONS/CHANGESThe CIA reserves the right to cancel or limit the size of any

class and to alter its curriculum, course dates, instructor

assignments, tuition, fees, and policies. Occasionally, enroll-

ment for a course is low and it becomes necessary for us to

cancel the course. We apologize for any inconvenience a

cancellation may cause and will make every effort to

reschedule the course or make other arrangements for you.

We suggest you make travel arrangements after you have

received your course confirmation. In addition, the CIA

reserves the right to alter course times (from a.m. to p.m.

or vice versa) up to three weeks before the class start date.

Please check our course listings at www.ciaprochef.com for

the most up-to-date class information.

EDUCATIONAL RIGHTS AND PRIVACYThe Culinary Institute of America maintains a complete and

confidential record of all Continuing Education course activ-

ity for each student. We do not release confidential acade-

mic or personal information, except under conditions

permitted by law, without the student’s written permission.

An official transcript is available to students within three

weeks of receipt of a written request to the Vice President

of Continuing Education, The Culinary Institute of America,

1946 Campus Drive, Hyde Park, NY 12538-1499.

TUITION REFUND POLICYFor all continuing education programs, full tuition is due at

the time of registration.

Tuition refunds will be based on the date of official with-

drawal through the Continuing Education Registration Sys-

tem. You may be eligible for a partial or full refund based

on the following schedule:

DATE OF WITHDRAWAL REFUNDAt least 15 days prior to start date Full refund

14 days or fewer prior to start date We’d be happy to

transfer you to

another date;

however, no refunds

will be available.

If your employer or a third party will be paying for your

course, full tuition is still required at the time of registration.

TRANSFER FEEA transfer fee of $25 is applied when changing courses or

course dates.

TOOL KIT Professional tools are recommended for our programs.

Continuing Education students may purchase the CIA

Masters Collection® Knife Kit at a special price exclu-

sively for CIA professional development students.

The kit includes:

•8" Chef’s Knife

•10" Slicing Knife

•31⁄2" Paring Knife

•Sharpening Steel

•14" Wooden Stirring Spoon

•Chef’s Spatula

•12" Flexible Balloon Whisk

•Peeler

•Bench Scraper

•10" Offset Metal Spatula

•Locking Tongs

•6-Piece Measuring Spoon Set

•Analog Thermometer

•Cutlery Use and Care Booklet

•Backpack with Travel Cutlery Roll

Retail Price: $507 Your Price: $425

To order a tool kit, Hyde Park students should call the CIA

at 1-800-888-7850. Greystone students should call the

Spice Islands Marketplace (campus store) at 707-967-2309.

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ABOUT THE CIAAn independent, not-for-profit educational organization,

The Culinary Institute of America (CIA) has since 1946 dedi-

cated itself to providing the highest-quality culinary educa-

tion to students at all career and experience levels.

MISSION STATEMENTThe Culinary Institute of America is a private, not-for-profit

college dedicated to providing the world’s best professional

culinary education.

Excellence, leadership, professionalism, ethics, and respect

for diversity are the core values that guide our efforts.

We teach our students the general knowledge and specific

skills necessary to live successful lives and to grow into posi-

tions of influence and leadership in their chosen profession.

LOCATIONS

The Culinary Institute of America

1946 Campus Drive

Hyde Park, NY 12538-1499

The Culinary Institute of America at Greystone

2555 Main Street

St. Helena, CA 94574

The Culinary Institute of America, San Antonio

312 Pearl Parkway, Building 3

San Antonio, TX 78215

NONDISCRIMINATION STATEMENTThe Culinary Institute of America does not discriminate on

the basis of age, color, creed, disability, marital status, vet-

eran status, national origin, race, sex, or sexual orientation.

This policy is followed with respect to programs, services,

activities, admission of students, hiring of faculty and staff,

the awarding of scholarships and prizes, and admittance to

functions and activities. Admission to The Culinary Institute

of America, all scholarships and loan programs, housing

accommodations, awards, promotions, graduations, and

certifications are administered in full compliance with

applicable law.

STATEMENT OF ACCREDITATIONThe Culinary Institute of America is accredited by the

Middle States Commission on Higher Education, 3624

Market Street, Phila delphia, PA 19104, 215-662-5000. The

Middle States Commission on Higher Education is an institu-

tional accrediting agency recognized by the U.S. Secretary of

Education and the Council for Higher Education Accreditation.

Although the CIA exceeds the minimum standards, the

State of California requires that registered programs include

the following statement.

We are registered with the State of California. Regis-tration means we have met certain minimum stan-dards imposed by the state for registered schools onthe basis of our written application to the state. Regis-tration does not mean we have met all of the moreextensive standards required by the state for schoolsthat are approved to operate or licensed or that thestate has verified the information we submitted withour registration form.

The CIA is also accredited by the Accrediting Commission of

Career Schools and Colleges of Technology (ACCSCT). The

Culinary Institute of America at Greystone is recognized by

the ACCSCT as a branch of the CIA, Hyde Park, NY.

Information related to tuition charges, fees, and length

of comparable programs at other institutions may be

obtained from the ACCSCT at: Accrediting Commission

of Career Schools and Colleges of Technology, 2101

Wilson Boulevard, Suite 302, Arlington, VA 22201.

Phone: 703-247-4212.

The Culinary Institute of America at Greystone was licensed

to operate by the Bureau of Private Postsecondary Vocational

Education (BPPVE), which was closed by a sunset clause from

the California State Legislature in June 2007. At that time,

the CIA signed a voluntary agreement to comply with all

rules and regulations as they existed, for the purpose of

ensuring continued student protection.

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CIA FACULTYFor information on the CIA’s internationally recognized faculty, visit www.ciaprochef.com.

IACET AUTHORIZED PROVIDERThe Culinary Institute of America (CIA) has been approved

as an Authorized Provider by the International Association

for Continuing Education and Training (IACET), 8405

Greensboro Drive, Suite 800, McLean, VA 22102. In obtain-

ing this approval, the CIA has demonstrated that it com-

plies with the ANSI/IACET Standards, which are widely

recognized as standards of good practice internationally. As

a result of its Authorized Provider membership status, The

Culinary Institute of America is authorized to offer IACET

Continuing Education Units (CEUs) for its programs that

qualify under the ANSI/IACET Standards.

CONTINUING EDUCATION UNITS (CEUs) One IACET CEU is awarded for every 10 clock hours

(60 minutes = one clock hour) of instructional time in the

program. Instructional hours do not include time taken for

coffee breaks, meals, social activities, or business and com-

mittee meetings. The majority of professional development

programs at the CIA are five-day classes with 30 contact

hours. These courses result in 3.0 CEUs earned, calculated

by dividing the total contact hours by 10.

OBTAINING STUDENT RECORDSThe CIA maintains student records for at least seven years.

To obtain a copy of your records, please mail your written

request to: The Culinary Institute of America, Attn.: CE

Customer Service Department, 1946 Campus Drive, Hyde

Park, NY 12538-1499, or send via fax to 845-451-1048.

SUPPORTING THE FUTURE

Thank you for considering The Culinary Insti-

tute of America for your professional develop-

ment. Did you know that, in addition to

benefiting from the CIA’s expert instruction,

you are helping to support the future of our

industry? Because the CIA is an independent,

not-for-profit college, your tuition helps us

deliver on our core mission—providing the

best professional culinary education to thou-

sands of students each year in our degree,

certificate, professional development, and

food enthusiast programs.

If you’d like to further support CIA students,

please visit www.ciagiving.org.

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EQUIP YOUR KITCHEN WITH “MASTERS” PIECES

THE CIA MASTERS COLLECTIONAs you know from years of experience, having the right toolcan make all the difference in your efficiency and effective-ness in the kitchen, your enjoyment of the craft, and indeed,your finished dish. So why not use products developed andtested by some of the most experienced and knowledgeablechefs in the business—ACF-Certified Master Chefs?

The Culinary Institute of America’s Masters Collection® is aselection of tools designed with hands-on involvement fromthe college’s faculty of Certified Master Chefs, so you knowthey’re of the highest quality and performance. Our productcollections include:

•Cookware

•Cutlery

•Bakeware

•Utensils

•Gadgets and Tools

•Timers, Scales, and Thermometers

Equip yourself with the right tools for any culinary job. Topurchase CIA Masters Collection products, locate a retailer,or learn more, visit www.ciacook.com.

INSTRUCTOR NON-ENDORSEMENT STATEMENT Instructors of the CIA do not have any proprietary inter-

est in the equipment or products used in our classrooms.

The use of products does not imply endorsement.

The Culinary Institute of America at Greystone and The CulinaryInstitute of America, San Antonio are branches of the CIA, Hyde Park, NY.

The Culinary Institute of AmericaContinuing Education1946 Campus DriveHyde Park, NY 12538-1499

For Your Information

COURSES ANDTRAININGMATERIALS1-800-888-7850845-452-2230

RESTAURANTRESERVATIONSHyde Park 845-471-6608Greystone 707-967-1010

THE CRAIGCLAIBORNEBOOKSTOREHyde Park1-800-677-6266

SPICE ISLANDSMARKETPLACEGreystone707-967-2309

WEB SITEwww.ciaprochef.com

Hyde Park

Greystone

San Antonio

Make Your Fortunes Rise

Ramping up your baking and pastry skills is agreat career- and earnings-enhancing move.

If you’re a chef, being able to create your ownbreads and desserts can make you more valu-able to your employer and more marketablewhen it’s time to move on.

And if you’re already a baker or pastry chef,you know that in this field, you’re never doneexpanding and deepening your skills.

Look inside for details on upcoming courses, including:

The Art and Science of Artisan Bread BakingCakes, Tortes, and Tarts

Chocolates and ConfectionsGelato, Sorbet, and Ice Cream

Gluten-Free BakingSpecialty and Hearth Breads

…and many more

Register Today!CIA Baking and Pastry Courses

1-800-888-7850www.ciaprochef.com

Our baking and pastry courses are the ideal starter

culinary institute of america

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